Gluten-Free Tuna Accras
You asked for a recipe for gluten-free accras, so we gave the classic codfish fritter a celiac-friendly spin. This finger food is great for sharing and is as affordable as it is tasty.
Ingredients
- 3/4 cup (90 g) instant corn masa flour (masa harina) (see note)
- 1/4 cup (35 g) tapioca flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1 pinch ground cloves
- 2 eggs
- 3/4 cup (180 ml) water
- 1 cup (100 g) sweet potato, peeled and grated
- 4 green onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 can (130 g) light tuna, drained and flaked
- 2 limes, cut into wedges
- Corn oil, for frying
Instructions
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
- In a bowl, whisk together the corn masa flour, tapioca flour, baking powder, salt and spices. Stir in the eggs and water. Add the vegetables and tuna. Combine until smooth. Set aside.
- With a 1-tbsp (15 ml) ice cream scoop, gently drop about 10 balls of batter into the hot oil. Watch out for splattering. Fry for 4 minutes or until the fritters are golden brown, turning halfway through cooking. Drain on the paper towels.
- Serve hot with the lime wedges.
You asked for a recipe for gluten-free accras, so we gave the classic codfish fritter a celiac-friendly spin. This finger food is great for sharing and is as affordable as it is tasty.