Gluten-Free Accras (Saltfish Fritters)

Instructions

1. 1Place the about 225 g of salt cod in a bowl and cover with water. Let it soak for several hours, changing the water every hour to remove excess salt. Drain the salt cod and shred it into small pieces. Set the shredded salt cod aside.
2. 2In a large bowl, combine the 1 cup of cassava flour, 1 teaspoon of baking powder, 1/4 medium onion (finely chopped), 1/4 medium bell pepper (finely chopped), 2 tablespoons of scallions (finely chopped), 1/4 small hot pepper (finely chopped, seeds removed if desired), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. 3Gradually add the 1/2 cup of water to the dry ingredients while mixing until a thick batter forms. Ensure there are no dry lumps.
4. 4Gently stir the shredded salt cod into the batter until evenly distributed.
5. 5Pour the 2 cups of oil into a large, heavy-bottomed pot or deep skillet. Heat the oil over medium heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately.
6. 6Carefully drop rounded tablespoons of the batter into the hot oil, being careful not to overcrowd the pot. Fry the fritters for 3 to 5 minutes per side, until they are golden brown and crispy on the outside. The internal temperature should reach 74°C.
7. 7Using a slotted spoon, remove the cooked fritters from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the accras hot.

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