Today I wanted to try making gluten-free, non-fried accras. I thought it would be a disaster, but not at all! They were delicious. Accras are small cod fritters from the Caribbean. This gluten-free recipe retains the Caribbean spirit, is lower in calories, and respects dietary restrictions. The batter remains light thanks to the rice flour. Accras are served warm as an appetizer or starter. Prepare them just before serving to preserve their crispness. The chili pepper adds a touch of spice without overpowering the fish. You can cook them the traditional way (a few minutes in hot oil), but baking them is less caloric. Serve with a simple homemade sauce, such as lemon or sweet and sour.
Ingredients
Preparation
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Preheat the oven to 200°C.
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Mix the flaked cod, onion, garlic and parsley in a salad bowl.
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Add the rice flour, yeast, salt, pepper and chili.
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Incorporate the egg then gradually pour in the water to obtain a soft dough.
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Form small balls of dough with two spoons.
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Line a baking sheet with parchment paper.
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Lightly oil the surface using a brush.
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Drop small spoonfuls of dough, spacing them well apart.
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Brush the top of each accra with a little oil to promote browning.
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Bake for 15 to 20 minutes, turning over halfway through cooking.
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Remove when the fritters are golden brown and firm to the touch.
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Serve immediately.
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