Saltfish Accras

Ingredients

• 1 cup Salt Cod (Saltfish)
• 1 cup Gluten-Free All-Purpose Flour
• 1 teaspoon Baking Powder
• 0.5 medium Onion
• 0.25 small Scotch Bonnet Pepper
• 1 tablespoon Thyme
• 0.75 cup Water
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Coconut Oil

Instructions

1. 1The day before, place the 1 cup of Salt Cod (Saltfish) in a bowl and cover with water. Let it soak overnight to remove excess salt. The next day, drain the salt cod and shred it into small pieces.
2. 2Finely chop the 0.5 medium Onion. Finely chop the 0.25 small Scotch Bonnet Pepper, removing the seeds if you prefer less heat.
3. 3In a medium bowl, whisk together the 1 cup of Gluten-Free All-Purpose Flour and the 1 teaspoon of Baking Powder. Add the 0.25 teaspoon of Salt and the 0.25 teaspoon of Black Pepper and whisk again to combine.
4. 4Add the shredded salt cod, the chopped onion, the chopped scotch bonnet pepper, and the 1 tablespoon of Thyme to the bowl with the dry ingredients. Stir to distribute them evenly.
5. 5Gradually pour in the 0.75 cup of Water while stirring constantly. Mix until you have a thick batter. It should be firm enough to hold its shape when dropped.
6. 6Heat the 2 tablespoons of Coconut Oil in a 10-inch skillet over medium heat until it shimmers, about 350°F (175°C).
7. 7Carefully drop rounded tablespoons of the batter into the hot coconut oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes on each side, until the accras are golden brown and puffed up. The outside should be crispy.
8. 8Use a slotted spoon to remove the cooked accras from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the accras warm.

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