Ingredients :
- 200 g finely shredded cabbage (savoy or white cabbage).
- 1 small onion, finely chopped.
- 2 cloves garlic, minced.
- 1 spring onion, finely sliced.
- 1 small pepper, finely chopped (adjust to taste).
- 1 tsp smoked paprika.
- ½ tsp ground cumin.
- ½ tsp salt.
- ½ tsp black pepper.
- 120 g (1 cup) flour.
- 1 tsp baking powder.
- 150 ml (⅔ cup) water (or sparkling water for extra lightness).
- Vegetable oil (sunflower or rapeseed) for frying.
How to do :
1/ Prepare the Cabbage: Bring a pot of water to a boil. Add the shredded cabbage and blanch for 3 minutes until slightly softened. Drain well, then press out excess water using a clean kitchen towel.
2/ Make the Batter: In a bowl, mix the flour, baking powder, smoked paprika, cumin, salt, and pepper. Add the chopped onion, garlic, spring onion, pepper. Stir in the water, whisking until smooth. Fold in the drained cabbage. The mixture should be thick but slightly runny, add a little more water if needed.
3/ Fry the Accras: Heat about 3 cm of oil in a deep pan. Using a spoon, drop small portions of batter into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.