Lambi accras are a West Indian specialty that showcases this iconic Caribbean mollusk. The lambi, with its firm and tasty flesh, is chopped and then mixed with a fragrant paste made from flour, spices and aromatic herbs. Fried until golden and crispy, lambi accras are a real treat for the taste buds.
Ingredients :
500g cooked and chopped conch
250g flour
1 sachet of baking powder
2 onions
3 cloves of garlic
1 chili pepper (or more, according to taste)
Parsley, thyme, chives (to taste)
1 egg
Water
Frying oil
Preparation :
If your conch is raw, clean it and cook it in boiling water for about 1 hour, or until tender. Then chop it finely.
Mix flour and yeast. Finely chop onions, garlic, chilli and herbs.
In a bowl, mix the chopped conch, onions, garlic, chilli, herbs and egg. Add the flour and yeast little by little, alternating with the water, until you have a thick dough.
Heat the frying oil. Drop spoonfuls of batter into the hot oil and brown the accras on each side.
Drain on absorbent paper and serve hot, accompanied by a Maam' Caraïbes sauce of your choice.
Tips and tricks:
For a more intense flavor, you can marinate the chopped conch in a mixture of spices and lime juice before incorporating it into the dough.
Feel free to adjust the amount of chili pepper to your taste.
Lambi fritters are eaten hot, as an aperitif or as an accompaniment to a main course.
Dive into the exoticism of the Caribbean with this recipe for conch fritters, a real delight that will take you on a journey!
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