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Corn accra: recipe illustration
Appetizers & nibbles

Corn accra

Crispy-outside, soft-inside fritters made from fresh crushed corn, seasoned with onion and chili. They're enjoyed as an appetizer or street snack, served hot.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Remove the kernels from the corn cobs and blend them with the onion, chili, and garlic if using, until you have a coarse paste.
  2. Add the egg, cornmeal, salt, pepper, and herbs, then mix with a spoon to a soft dough that holds together in a ball.
  3. Let the dough rest 10 minutes so the flour absorbs the moisture.
  4. Heat the oil in a large pan to about 170 °C: a small drop of dough should rise and sizzle gently.
  5. Shape small flattened balls by hand or with a spoon and carefully drop them into the oil.
  6. Fry 3 to 4 minutes, turning, until the fritters are golden and crispy.
  7. Drain on paper towels and serve right away with the hot sauce.

Variations and tips

No-fry version. Place the balls on an oiled tray and bake 20 minutes at 200 °C, turning halfway through.

With what you can find here. If fresh corn is unavailable, use well-drained canned corn, blending it with a little water.

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Original Ecomely recipe.