Baked vegetable accras

Caribbean accras reworked with vegetables and baked rather than fried. Crisp and fragrant, they make a sociable nibble that is much lighter than traditional deep-fried fritters.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 167 kcal · 6 g protein · 29 g carbohydrate · 2 g fat

Ingredients

• 150 g plain flour
• 1 courgette
• 1 carrot
• 2 spring onions
• 1 egg
• 1 tsp turmeric
• 1 chilli (optional)

Method

1. Grate the vegetables and squeeze out the water.
2. Mix with the flour, egg, turmeric and a little water.
3. Drop small spoonfuls onto an oiled baking tray.
4. Bake for 20 minutes at 200°C, turning halfway through.

Nutritional benefits

Baked instead of fried, these vegetable accras are much lighter than traditional Caribbean fritters. The vegetables provide fibre and vitamins, and the egg adds protein. A sociable, healthier nibble to dip in a yoghurt sauce or a spicy sauce.

Variations and substitutions

• With flaked salt cod (traditional accras).
• Gluten-free: use chickpea flour.
• Spicier: chilli, garlic.
• With herbs: parsley, chives.

Storage and making ahead

Best hot and crisp; reheat in the oven.

💡 Good to know

Squeeze the grated vegetables well to remove the water: the batter holds together better and the accras brown instead of going soft.

Further reading

Discover more vegetarian recipes · healthy and balanced recipes.

Foods in this recipe: flour · courgette · carrot · spring onions · egg.

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