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Shrimp Fritters Accra Recipe Pinterest

Shrimp fritters or accra recipe, hot and spicy, ready in 40 minutes, delicious on their own as appetizers or snacks, or served with a salad as a starter or for a light meal!

These shrimp fritters are a wonderful appetizer to snack on al fresco with a glass of chilled white or rosé wine!

They are delicious lukewarm or even cold, they are best eaten within an hour after they have been fried, maximum within 4 hours, after that they become soft.

Very easy to make and rather advantageous, I make these fritters with small shrimp, not the tinniest, the ones just a bit bigger.

To make these shrimp fritters or shrimp accras:

You will need to process 2/3 of the shrimp and chop thinly the remaining shrimp

Dice thinly one spring onion and one chili pepper, chili pepper is optional and can be replace by a chunk of red bell pepper, season with salt and pepper, stir together with the shrimp

Make a thick fritter batter, similar in texture than a pancake batter, with flour, baking powder and water. Be careful not to add all the water at a time as you may not need it all, as soon as your batter is smooth and still thick it is ready. Add the shrimp mixture and mix thoroughly

Prepare a frying bath and fry scant tea spoons full of batter. Scoop scant teaspoons of batter and pour them into the oil, they will double in volume while frying.

To serve: Serve the fritters on their own with your favorite cocktail sauces as appetizers or snacks, or I make a large salad and serve the fritters as a side for a starter or a light meal.

  • 30 fritters
  • Easy
  • 40 minutes

Recipe :

Ingredients :

1 long red pepper

1 spring onion

1 tbsp. coriander minced

7 oz. (200 g.) shelled small shrimps

1 cup (130 g) flour

1 1/2 tsp baking powder

Salt pepper

3/4 to 1 cup cold water

Oil for frying

Prepare the shrimp mixture: 

Cut the chili in half lengthwise, remove the seeds and dice thinly, or replace the chili by a chunk of red bell pepper

Mince spring onion up to some of the green part

Into the bowl of your processor, chop about 2/3 of the shrimps

Mince the rest of shrimps

Add all the ingredients together with the coriander into a bowl and mix thoroughly

Prepare the batter:

Into another bowl, add flour and baking powder, mix

Add water slowly, up until the batter becomes homogenous, but on the thick side, bit thicker than a pancake batter. You may not need all the water

Add the shrimp mixture, season with salt and pepper to your taste, stir to incorporate

Frying the shrimp fritters:

Heat your frying oil to 350°F (180°C)

Scoop scant teaspoons of batter into the frying oil, don’t put too many fritters at a time and turn them over as needed until golden and crisp

Set aside on a plate lined with paper towel

Serve lukewarm or cold but within 4 hours max with your choice of dipping sauce, my favourite, Sweet chili Sauce, or a spiced mayo


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