Acras d’Aubergine or Eggplant Fritters, the perfect recipe and one of the best ways to camouflage your veggies. Fritters are very popular in the Caribbean and are served at most events and the recipe vary from meat, poultry, vegetables and even fruits. As appetizers, they are perfect for entertaining guests.
Usually deep fried, in Haiti, fritters are best served hot, with Pikliz, a Creole Sauce or hot sauce. At home, we normally make fritter maybe once every 2 – 3 months. The reason is because we don’t eat a lot of fried foods.
Have you ever tried to bake fritters? If not done properly they can be a bit hard to chew and dry. I have tried to bake the popular Accra style from Haiti a few times and everyone prefer it fried.
A simple recipe
These easy eggplant fritters are delightful as finger food. The process is simple. First, you cook the eggplant in water with salt. The eggplant is then mashed completely without any excess water. A perfect blend of seasoning and flour mixture is added to the mashed eggplant before frying.
The key to making this recipe is seasoning. Adding the right seasoning blend to the vegetable and the flour mixture is very important.
The frying process does not take long at all. A tablespoon of the mixture is usually enough to measure the fritters. Vegetable oil is also the best oil to fry foods. You may use canola oil if that is your choice.
If you never made eggplant fritters and have the chance to go to a farmers’ market, please make it a point to try it. There is nothing better than a fresh eggplant than one that has been in the supermarket for several days. Just remember this is a special fritter mixture. If you can master the mixture with the right seasoning, you can make any type of fritters you want.
- 1 pound eggplant about 1 medium eggplant
- 1 cup all-purpose flour
- 1 cup water
- 3 scallions finely chopped
- 1 medium shallot finely chopped
- 1 large garlic clove (thinly sliced or crushed to make a paste)
- 1 tablespoon flat-leaf parsley finely chopped
- Salt and black pepper to taste
- 1/8 to 1/4 teaspoon Hot and Spicy Original with Herbs
- 1 teaspoon baking powder
- Vegetable oil for frying use any other types of oil you prefer
- Peel the eggplant, cut in chunks and place in a saucepan. Fill saucepan with water until the chunks are covered. Season the water with salt and cook for about 15 minutes.
- Remove eggplant from water and remove any excess water. Place in a bowl and mash with a potato masher or a fork. Break the chunks until the eggplant is completely mashed. Put aside.
- In a large bowl, mix the flour with the water. Add scallions, shallot, garlic, and parsley, hot and spicy original with herbs and salt and pepper to taste. Stir to form a smooth paste. Season with additional salt and pepper if necessary.
- Add the baking powder and eggplant mixture and mix well. Let mixture stand for 30 minutes.
- Heat the oil in a large saucepan of a deep fryer. When the oil is very hot, using a tablespoon, drop in the mixture and fry until golden. Do not crowd the pan or the acras will not have enough room to rise. When golden, remove from the oil and drain on a plate plated with paper towel. Serve the acras hot with hot (hot and spicy original with herbs) sauce, Pikliz or your favorite dipping sauce.
Serve with Noubess Original Hot and Spicy with Herbs