Guadeloupe Accras Vegetable Fritters

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 cup cold water
• 2 cups finely chopped vegetables such as zucchini, pepper, and carrot
• 1/2 cup chopped chives and parsley
• 3 cups neutral oil, for frying
• 1/2 yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 red chili, minced
• 3/4 cup plain yogurt
• 2 limes, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Whisk the flour, baking powder, 1 teaspoon salt, and plenty of black pepper together in a bowl.
2. Add the cold water and whisk to a thick, smooth batter, then fold in the vegetables, onion, garlic, herbs, thyme, and chili.
3. The batter should be thick enough to hold a mound on a spoon. If it slumps, add a tablespoon more flour; loose batter spreads into greasy discs in the oil.
4. Rest the batter for 15 minutes so the flour hydrates and the baking powder begins to work.
5. Stir the yogurt with the lime juice, a pinch of salt, and pepper for the dip, and refrigerate.
6. Heat the oil in a deep pan to 350F (175C). Test with a drop of batter: it should sizzle immediately and rise within 2 seconds.
7. Drop in heaped teaspoons of batter, five or six at a time, and fry for 3 to 4 minutes, turning, until deep golden and puffed. Let the oil come back to temperature between batches or the accras absorb it.
8. Drain on a rack rather than paper, salt while hot, and serve at once with the lime yogurt and lime wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.