Akras Recipe - How to Make This Traditional Haitian Appetizer

Akras are a beloved appetizer in Haitian cuisine consisting of deep fried balls of salt cod, also known as bacalao. These savory fritters have a golden crispy exterior encasing a mouthwatering salted cod center. Akras make a perfect snack or starter for any meal. This article provides an authentic Haitian recipe for making akras at home along with helpful tips.

History and Origins

Akras have their origins in West African and Portuguese cooking influences on Haitian culture. The name derives from the Portuguese word “acarajé” for similar fried bean fritters. Traditionally, akras are made with salt cod, also known as morue, which was introduced by Portuguese traders.

Key Features of Akras:

• Salt cod base
• Deep fried in oil
• Flavorful, seasoned batter
• Crispy, golden exterior
• Savory, salty interior

Akras Ingredients

To make about 15 akras, you will need:

• 1 lb rehydrated salt cod
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced
• 1⁄4 cup scallions, sliced
• 1⁄4 cup flour
• 1⁄4 cup water
• 2 eggs, beaten
• Salt, pepper, thyme to taste
• Oil for frying

Step-by-Step Instructions

Rehydrate salt cod:

Soak salt cod overnight, changing the water 2-3 times. Drain, rinse, and shred fish.

Make batter:

Mix together shredded cod, onions, garlic, scotch bonnet, scallions, flour, water, and eggs. Season with salt, pepper, and thyme.

Fry akras:

Heat 2 inches of oil to 350°F. Scoop tablespoon sized portions of batter and carefully drop into oil. Fry 3-5 minutes until golden brown. Drain on paper towels.

Serve hot:

Enjoy akras fresh and hot! Serve with spicy mayo, hot sauce, or lemon wedges.

Tips for Perfect Akras

• Rehydrate salt cod fully for tender texture.
• Don't overmix batter or akras may be dense.
• Fry in batches at 350°F for even browning.
• Let oil reheat between batches for crispy exterior.
• Keep fried akras warm in a 200°F oven if needed.

How to Serve Akras

Akras go great with:

• Spicy mayo, remoulade, hot sauce for dipping
• Fried plantains
• Rice and beans
• Vegetable slaw
• As an appetizer before soup joumou, griot, or other main dishes

Conclusion

Akras are a quintessential appetizer in Haitian cuisine with their crispy exterior and rich salt cod interior. Now you can make this traditional snack at home using a few simple ingredients. Impress guests at your next gathering with these authentic deep fried fritters. Manje akras ak plezi!

FAQs

What is salt cod?

Salt cod, also called bacalao, is uncooked cod that has been preserved by packing in salt. It must be rehydrated before using.

Can I use fresh cod instead?

No, the unique flavor and texture of rehydrated salt cod is essential for authentic akras.

How long do akras keep after frying?

Akras are best enjoyed fresh and hot immediately after frying. They will get soggy if stored overnight.

What oil is best for frying?

A neutral oil like vegetable, peanut or canola works well. Avoid olive oil as the flavor may overpower.

Can I freeze uncooked akras?

Yes, you can freeze the batter for a few weeks before thawing and frying. But they are best fresh.