Accras de morue (cod fritters) & Mango chutney
Medium Rosé- Beaujolais Villages
![Accras de morue (cod fritters) & Mango chutney](https://www.beaujolais.com/wp-content/uploads/sites/2/2024/07/InterBeaujolais_Accras_25042024_OK-800x430.jpg)
To get a colorful appetizer, the exotic fritters and Beaujolais Villages rosé pairing is highly recommended!
Ingredients
- FOR THE ACCRAS:
- 250g salted cod
- 1l vegetable stock
- 2 spring onion tops
- 1/4 onion
- 2 garlic cloves
- 1 tsp chilli
- 4 sprigs of parsley
- 2 sprigs of thyme
- 2 tbsp olive oil
- Juice of 1/2 lime
- 200g flour
- 1/2 packet of baking powder (around 1 tsp)
- 250ml water
- Oil for deep-frying
- Salt/pepper
- FOR THE CHUTNEY:
- 1/2 mango
- 70g sugar
- A pinch of chilli
- 1cm fresh ginger
- 10cl cider vinegar
- Salt/pepper
![Accras de morue 2 - © Inter Beaujolais - Emma Vernay](https://www.beaujolais.com/wp-content/uploads/sites/2/2024/07/InterBeaujolais_Accras_25042024_OK2-900x900.jpg)
Preparation
- Step 1To desalt the cod, first rinse the cod fillets then place them in a pan and cover with cold water. Leave for at least 12 hours changing the water at least 4 times.
- Step 2Once the cod is desalted, cook it in the vegetable stock for 20 minutes. Leave to cool.
- Step 3Meanwhile, prepare the mango chutney. Peel and dice the mango. Peel and grate the ginger.
- Step 4Place all the ingredients in a saucepan and bring to a gentle boil for 15 minutes on a medium heat, then lower the heat and cook for a further 30 minutes on a low heat.
- Step 5The chutney is ready once it has taken on a puree like consistency. Mix and leave to cool.
- Step 6Move on to the accras. Slice the spring onion tops and peel the garlic.
- Step 7Tip the spring onion tops, onion, garlic, chilli, parsley and thyme in the food processor and blitz.
- Step 8Add the olive oil and lime juice, blitz.
- Step 9Once the cod has cooled, flake and remove the bones. Tip it into the food processor and blitz.
- Step 10Mix together the flour and baking powder in a bowl, then slowly add the water, stirring constantly.
- Step 11Add the cod/herb mixture to the flour. Season. Stir until you get a smooth batter.
- Step 12Heat the oil to 170°C.
- Step 13Drop heaped teaspoons of batter into the oil and cook until the accras rise to the surface and are golden brown.
- Step 14To be served warm dipped in chutney (with a cuvée of Beaujolais Villages rosé)!
![Accras de morue 3 - © Inter Beaujolais - Emma Vernay](https://www.beaujolais.com/wp-content/uploads/sites/2/2024/07/InterBeaujolais_Accras_25042024_OK3-900x900.jpg)