Vegetable Accras with Colombo Mayonnaise - Martinique Gourmande


Recipe by Jérémie Jean-Baptiste in collaboration with Céline Dorion

Vegetable Accras with Colombo Mayonnaise

Preparation time: 25 min + 30 min chilling time
Cooking time: 7 min per batch

What you’ll need:
500 ml cooking oil
1 deep pot


Accras ingredients

1 carrot
1 small zucchini
1 green pepper
½ onion
2 sprigs flat-leaf parsley
2 green onions
Flour to coat vegetables
1 teaspoon salt
Freshly ground pepper
1 teaspoon baking powder
Optional: ½ teaspoon chili or pepper flakes
1 egg
100 ml milk
150 ml water

Mayonnaise ingredients

250 ml (1 cup) mayonnaise
1 teaspoon Colombo powder
Juice of ½ lime
Freshly ground pepper
1 teaspoon minced parsley
1 minced garlic clove


Accras preparation

Grate the carrot, zucchini, and green pepper.
Dice the onion, parsley, and green onions.
Put all the vegetables in a large bowl.

Be sure to follow the next steps in order.
Mix the flour, salt, pepper, baking powder, and chili flakes (if using) into the vegetables.
Once the vegetables are well coated with the dry ingredients, add the liquids: water, milk, egg.
Chill the mixture in the fridge for 30 min.

Mayonnaise preparation

Mix all ingredients in a bowl.


In a deep pot, heat the oil over medium heat. Cover a plate with paper towel. When cooking the accras, be sure to keep an eye on your stove; hot oil can be dangerous when left unattended. Place a tablespoon of the accras batter into the hot oil. Fry until the accras has a golden colour, then place on the paper towel–covered plate.

Enjoy your lunch!

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