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.
- 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
Mix flour, parsley, baking powder, salt, thyme, and cumin together in a large bowl. Add chopped onion and jalapeno pepper; mix again. Add eggs and salmon; mash salmon and mix until combined. Add water and stir into a very thick batter.
Heat 1/4 inch oil in a frying pan just below the medium heat setting. Scoop up 1 tablespoon batter per fritter; drop carefully into the hot oil in batches of 3. Fry until golden brown, 3 to 5 minutes per side. Transfer to a dish lined with paper towels to drain. Repeat with remaining batter for about 16 fritters in total.
Preparation time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Servings: 8 – Yield: 16 fritters