Description
Adapted from fried Caribbean accras, which are made from salted cod. A recipe that my dad used to make on the occasional Sunday. I didn’t have salted cod, so I substituted canned sockeye salmon and it turned out awesome.
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon chopped fresh parsley
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground thyme
- 1 pinch ground cumin
- 1 medium onion, finely chopped
- 1 jalapeno pepper, finely chopped
- 2 eggs, or as needed
- 2 (14.75 ounce) cans salmon, drained and flaked
- 1 cup water
- vegetable oil for frying
Instructions
- Mix together flour
- parsley
- baking powder
- salt
- thyme
- and cumin in a large bowl. Add chopped onion and jalapeño pepper; mix until incorporated. Add salmon and eggs; mash salmon and mix until combined. Add water and stir until a thick batter forms.
- Heat 1/4 inch oil in a frying pan just below the medium heat setting.
- Working in batches of 3
- drop 1 tablespoonful scoops of batter per fritter into hot oil; fry until golden brown
- 3 to 5 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining batter for about 16 fritters in total.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8