Tuna and Artichoke Fritters (Accras) | RICARDO
These holiday appetizers combine bold Caribbean flavours with the convenience of canned tuna recipes.
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Ingredients
- 1/2 cup (20 g) flat-leaf parsley leaves and stems
- 2 green onions, cut into pieces
- 1 garlic clove, halved
- 1/2 jalapeño chili pepper, seeded and cut into chunks
- 1/2 cup (125 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 cup (170 g) potatoes, peeled and cubed (about 1 potato)
- 1/4 cup (40 g) unbleached all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 2 cans (7 oz/198 g each) oil-packed tuna, drained
- 1 jar (250 ml) marinated mini artichoke hearts, drained and chopped
- 1 egg, lightly beaten
- 1 lemon, zest finely grated
- 1 garlic clove, finely grated
- 3 tbsp flat-leaf parsley, finely chopped
- 3 tbsp pitted green olives, chopped
- Hot sauce, to taste
- Vegetable oil, for frying
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