These caribbean fritters get a gluten free remake with our Gluten Free Salt Fish Accra. Served with mango chutney or tamarind sauce.
I have always loved Accra. Little fired fritters of Salt Fish, with seasonings served with chutney, it is one of my favorite Caribbean treats.
When we first transitioned into a gluten free diet, Salt Fish Accra was one of the first recipes I tried. It has transformed since that original recipe a couple of years ago, into this delicious Gluten Free Salt Fish Accra recipe that is just a good a the regular version.
How to Make Gluten Free Salt Fish Accra?
Making Accra is pretty simple. Once you’ve created your batter, it’s simply a matter of scooping up some batter and deep frying them until golden. Then add to a plate and serve with mango chutney or another dipping sauce such as tamarind sauce.
It really is as simple as that! And the ingredients are just a simple too!
Let’s Talk Ingredients! What you need to make these Gluten Free Salt Fish Accra.
The main ingredient in Salt Fish Accra is of course salt fish, but it also requires a few other ingredients to complete the flavor combination of these fritters.
- Salt Fish – some people use it straight from the pack and rinsed. I like to boil over medium heat for about 10 minutes to help remove some of the saltiness and allow the pieces to break up more easily when added to the batter.
- Seasonings – Onion, garlic, pimentos, & chive. I’ve seen some recipes that use green seasoning. I prefer to use fresh chopped seasonings. The green seasoning sometimes gives the batter a green color that I’m not a big fan of.
- Gluten Free Flour – We use our GF 1:1 baking blend. It’s a lighter flour blend that gives the Accra a nice texture when fried. I’ve also used Bob’s Red Mill 1:1 baking blend with great results too!
- Oil for frying – Coconut oil is my go to oil. But you can use any oil you want to deep fry. As long as there is sufficient oil in the pot for frying, you should be fine.
Tips for making our Gluten Free Salt Fish Accra
- Scooping – I like to use a mini ice cream scoop to scoop the batter into the oil. This method allows me to get them all around the same size, which is perfect when I’m serving them as appetizers. But two spoons works well also.
- If you can’t get pimentos, you can use pimento flakes, or even bell peppers. The flavor isn’t quite the same but it works well too.
- We served with our grated mango chutney. You can use any dipping sauce you like.
- These are best served fresh from the fryer. But they do store well and can be warmed the next day in the microwave for a short bit.
Now it’s simply a matter of whipping up a batch and then enjoy! As always if you enjoy the recipe, comment or tag us on social and let us know.
Happy Cooking Foodies, Love always,