Voici une\u00a0d\u00e9licieuse recette d’acras pour vos ap\u00e9ritifs !<\/p>\n
* 400 g de giraumon (ou potiron)
\n* 250 g de chou dur (Malanga ou chou Cara\u00efbe)
\n* 2 carottes
\n* 1 navet
\n* 1\/2 courgette
\n* 100 \u00e0 150g de farine
\n* 1 cuill\u00e8re \u00e0 caf\u00e9 de bicarbonate de soude (ou de levure chimique)
\n* 1 cuill\u00e8re \u00e0 caf\u00e9 de sel
\n* 2 \u00e9chalotes
\n* 3 branches d\u2019oignons pays (ou cive)
\n* 2 gousses d\u2019ail
\n* 3 branches de persil
\n* Thym frais
\n* 1 piment antillais
\n* 1 verre d\u2019eau (facultatif)
\n* Huile de friture<\/p>\n
(30 minutes + 1 \u00e0 2 heures de repos avant cuisson en friture):<\/em><\/p>\n Pelez, lavez puis r\u00e2pez tr\u00e8s finement tous les l\u00e9gumes crus<\/strong> (r\u00e2pe manuelle, \u00e9lectrique ou thermomix). Ils doivent prendre une texture p\u00e2teuse (en particulier le chou). Salez et poivrez. R\u00e9servez<\/strong> dans un grand r\u00e9cipient. Les l\u00e9gumes vont rendre leur eau.<\/p>\n Passez les \u00e9pices et aromates et un morceau de piment (sans p\u00e9pin) au mixeur.<\/strong> Laissez reposer<\/strong> \u00e0 couvert au r\u00e9frig\u00e9rateur durant 1 \u00e0 2 heures.\u00a0Mettez l\u2019huile \u00e0 chauffer<\/strong>. Plongez-y la p\u00e2te par petites cuiller\u00e9es.\u00a0V\u00e9rifiez l\u2019assaisonnement (sel, poivre, piment) et la texture des premiers accras avant de poursuivre. Ajoutez de la farine si la p\u00e2te est trop liquide et que les accras ne \u00ab se tiennent pas \u00bb. Ajoutez de l\u2019eau si au contraire ils sont trop \u00ab lourds \u00bb.<\/p>\n Selon la concentration en eau des l\u00e9gumes la recette doit plus ou moins \u00eatre ajust\u00e9e !<\/strong> Pas de panique cependant, vous trouverez la juste dose en testant tout simplement !\u00a0Poursuivez la cuisson de vos accras. Ils sont pr\u00eats lorsqu\u2019ils sont bien dor\u00e9s, croustillants \u00e0 l\u2019ext\u00e9rieur et fondants \u00e0 l\u2019int\u00e9rieur.<\/p>\n Pour la petite histoire, ces accras de l\u00e9gumes se d\u00e9gustent traditionnellement \u00e0 P\u00e2ques, pr\u00e9cis\u00e9ment le Vendredi Saint, en Martinique. Vous pouvez les accompagner d’un planteur pour un ap\u00e9ritif 100% carrib\u00e9en ! Les accras sont encore plus savoureux lorsqu’ils sont accompagn\u00e9s d’un planteur ! D\u00e9couvrez la recette ici<\/a><\/span><\/strong> !<\/p>\n \u00a0Merci \u00e0 Prisca de macuisinecreole.fr<\/span><\/span><\/strong>\u00a0pour sa recette d\u2019acras\u00a0! INGREDIENTS\u00a0:<\/span><\/strong><\/span><\/em><\/p>\n * 400 g pumpkin<\/em> PREPARATION : Peel, wash and finely grate all raw vegetables<\/strong> (use a manual grater or a blender). The texture must become like a paste (especially cabbage). Salt and pepper. Store in a large container<\/strong> and let the vegetables release their extra water.<\/em><\/p>\n Place the herbs, spices and hot pepper (seedless) in a blender.<\/strong> Then add this mix to the vegetables.\u00a0Add the flour and baking soda<\/strong> and stir vigorously with a wooden spoon until you get a semi-thick and soft dough. \u00a0Cover the whole preparation and leave it in the fridge for 1 to 2 hours<\/strong>.<\/em><\/p>\n Put the oil to heat up then immerse dough using a teaspoon (one full teaspoon for each piece of \u201caccra\u201d).<\/em><\/p>\n Check seasoning (salt, pepper, hot pepper) and the texture of the first \u201caccras\u201d before proceeding. Add some extra flour if the dough is too liquid and if the fritters don\u2019t hold together. On the contrary, add some water if you feel they need to be lightened.\u00a0Depending on the quantity of water left by the vegetables, the recipe can be adjusted.<\/strong> Do not panic, just don\u2019t forget to taste your first fritters, you\u2019ll find the right balance!\u00a0Carry on cooking your fritters.<\/strong> They are ready when they are golden brown, crusty on the outside and melting on the inside. The fritters are even tastier when served with a planteur, check the recipe\u00a0here<\/a><\/strong>!<\/em><\/p>\n For your personal culture, these vegetable \u00ab\u00a0accras \u00bb represent a traditional dish from Martinique, eaten at Easter, specifically on the Good Friday.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Voici une\u00a0d\u00e9licieuse recette d’acras pour vos ap\u00e9ritifs ! Les ingr\u00e9dients des acras aux l\u00e9gumes * 400 g de giraumon (ou potiron) * 250 g de chou dur (Malanga ou chou Cara\u00efbe) * 2 carottes * 1 navet * 1\/2 courgette * 100 \u00e0 150g de farine * 1 cuill\u00e8re \u00e0 caf\u00e9 de bicarbonate de soude […]<\/p>\n","protected":false},"author":3,"featured_media":366,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-voyageur"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/posts\/364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/comments?post=364"}],"version-history":[{"count":3,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/posts\/364\/revisions"}],"predecessor-version":[{"id":2741,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/posts\/364\/revisions\/2741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/media\/366"}],"wp:attachment":[{"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/media?parent=364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/categories?post=364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/tags?post=364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAjoutez le m\u00e9lange d\u2019\u00e9pices et aromates aux l\u00e9gumes.\u00a0Ajoutez la farine et le bicarbonate<\/strong> et m\u00e9langez vigoureusement \u00e0 l\u2019aide d\u2019une cuill\u00e8re en bois jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te semi-\u00e9paisse et souple.<\/p>\n
\nCr\u00e9dit Photos :\u00a0lacuillerenbois<\/p>\n
\n* 250 g cabbage (Malanga or Caribbean cabbage<\/em>
\n* 2 carrots<\/em>
\n* 1 turnip<\/em>
\n* 1\/2 zucchini<\/em>
\n* 100 to 150g of flour<\/em>
\n* 1 teaspoon of baking soda (or baking powder)<\/em>
\n* 1 teaspoon of salt<\/em>
\n* 2 shallots<\/em>
\n* 3 branches of chives<\/em>
\n* 2 garlic cloves<\/em>
\n* 3 sprigs of parsley<\/em>
\n* Fresh thyme<\/em>
\n* 1 Caribbean hot pepper<\/em>
\n* 1 glass of water (optional)<\/em>
\n* Frying oil<\/em><\/p>\n
\n<\/span><\/strong><\/span>(30 minutes + 1 to 2 hours in the fridge before frying):<\/em><\/p>\n