3 cup Eggplants (diced)
1 1/2 cup All Purpose Flour
1 tsp Scotch Bonnet Pepper
1 tsp Parsley (chopped)
1 1/2 tsp Garlic (minced)
3 tsp Salt
1 tsp French Spice (Epice)
1 egg
1 tsp Baking powder
1 litter of Oil

Wash eggplant, peel and dice. Sautee eggplant in small amout of oil with parsley, garlic, and epice for 5-8 min. Sift to remove lumps, all dry ingredients (flour, salt and baking powder) and put in large bowl. Add in egg and scotch bonnet pepper into sauteed eggplant, with flour and mix well until smooth paste is form. Let mixture rest for 30 minutes. Heat the oil in a large saucepan. When the oil is very hot, using a tablespoon, drop in the mixture and fry until golden. Do not crowd the pan or the acras will not have enough room to rise. When golden, remove from the oil and drain on a plate lined with paper towel. Serve the acras imediately. Enjoy!!!!

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