Red Kuri Squash Accras (Vegetarian)
When, we were holidaying in Guadeloupe in the Summer of 2017, we ate giraumon (a local squash) accras by the water in Pointe-à-Pitre, and I’ve been thinking about them ever since. The most common you find in the West Indian island are the famed and also delicious Accras de Morue, made with codfish. But, I wanted to try this vegetarian option -great thing to make if you have under six guests over for New Year’s Eve- ever since our drinks at The Yacht Club. We can’t find giraumon here, but Red Kuri Squash is close enough in texture and taste and makes beautiful Red Kuri Squash Accras. I made those as a side to a lobster with Caribbean flavours for our Christmas Eve dinner, and they were a success!
Ingredients (makes about 16):
1/2 large Red Kuri squash, rinsed
1 Sprig onion
2 fluffy sprigs flat-leaf parsley
1/4 Habanero chili pepper
1/3 cup + 2 heaped tablespoons plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 egg
1 tablespoon whole milk
about 1 litre/1 quart vegetable oil
Seed Red Kuri Squash halve, and cut into two large pieces. Place in a steamer, and cook, over simmering water, about 25 minutes, until both flesh and skin are tender. Remove from the heat, and let cool slightly. Then, scoop out Red Kuri squash flesh into a large bowl, and let cool completely. Set aside.
Finely chop Spring onions and parsley and combine in a medium bowl.
Put on disposable latex gloves, and chop Habanero chili pepper very finely. Add to the Spring onion and herb mixture.
In a small bowl, combine flour and baking powder; give a good stir. Set aside.
Thoroughly mash cooled Red Kuri squash with a potato masher. Season with salt and black pepper. Stir in herb and chili mixture. Break in the egg and stir into the squash mixture along with the milk until well-combined. Finally, fold in flour mixture until just blended. Cover bowl with a tea towel, and let batter rest, at room temperature, at least an hour.
Heat vegetable oil in a large, deep skillet or pot over medium-high heat.
Once the oil is hot, using two tablespoons, gently drop dollops (heaped tablespoonsful) of the Red Kuri squash batter into the hot oil. Fry accras, about 5 minutes on either side until golden brown and crispy. Transfer to a plate, ladden with paper towels to absorb excess oil. Repeat until there is no more batter.
Serve Red Kuri Squash Accras immediately, very hot, with lime wedges and Ti’ Punch as appetizers, or along as a deliciously crispy side!
