Accras

Accras are small, deep-fried fritters common in Caribbean and especially French Caribbean cuisines. They are typically made from salt cod (morue) that has been desalinated and flaked, mixed with onions, scallions, parsley, garlic, and hot peppers, then bound with flour or cornmeal to form a thick batter. Variations may include other seafood such as shrimp or different fish, and some recipes add a leavening agent to create a lighter texture.

Preparation involves soaking the cod to remove excess salt, combining it with aromatics and binder, allowing the mixture to rest briefly, and then spooning portions into hot oil to fry until puffed and golden. They are usually served hot as appetizers or snacks and are commonly accompanied by a tangy dipping sauce or hot sauce.

Regional presence and variations: Accras de morue is the preferred name in Martinique and Guadeloupe, where the dish is a staple of local street food and home cooking. In Haiti, a closely related version is also widespread, with the same core concept but regional seasoning influences. Some islands offer alternative versions using different fish or seafood, or adapting the batter to local tastes.

Etymology and history: Accras reflect Creole and Afro-Caribbean culinary traditions, combining preserved fish with frying techniques influenced by European and African kitchens. The name accras is the regional term used in the French Caribbean to describe these savory fritters.