Cod fritters, the most popular crispy fritters in France
At first glance, acras might seem like your typical cod fritters, the kind you fry at home and that disappear as soon as they hit the table. And in a way, they are.
Ingredients · Servings 6
- 150g of dried cod
- 250 g of flour
- 2 egg whites
- 11 grams of baking powder (Royal type. Chemical leavening agent. 1 sachet)
- 4 cloves of garlic
- 2 shallots
- 4 sprigs of parsley
- 1 hot pepper (to taste; for example, fresh chili pepper or chili)
- 1 sprig of thyme
- 1 teaspoon of lemon juice
- 1 large glass of salt water (approx. 200 ml)
- Oil (preferably neutral, like sunflower oil, and plenty for frying)
- Shall
- Pepper
Method · 55 min
- Cut the cod into pieces and soak it for several hours in cold water, changing the water if necessary. Then cook it in boiling water for 20 minutes and drain it well.
- Chop the shallots, parsley, and chili pepper. Remove the thyme leaves and crush the garlic.
- Add everything to the shredded cod. Add the flour and baking powder, and mix. Gradually pour in the salted water, stirring, until you have a smooth, lump-free batter. Season with salt and pepper.
- Whisk the egg whites until stiff peaks form and gently fold them into the batter along with the lemon juice. Taste and adjust the salt if necessary. Let it rest for 15 minutes. Heat the frying oil until very hot (approximately 180°C).
- Drop small spoonfuls of batter into the hot oil (do it very carefully so that it doesn't splash), let it rise and brown on all sides.
- Drain on kitchen paper and serve immediately.
