Name: My Easy Eggplant Fritters
Prep time: 30 min
Cook time: 40 min
Yield: 4 people
Cuisine: West Indies
Ingredients: 4 eggplants; 250 oz offlour; 2 eggs; 1/4 milk; 50 oz offresh baker's yeast (or baking powder); 2 onions; 2 garlic; 2 chili peppers (small); parsley; sea salt; 1 frying oil; mixing bowl; pastry whisk; chef's knife; blender (You can use a large mortar instead to crush the eggplants); deep fryer (or...); cast-iron casserole; cooking thermometer (Optional: to check the temperature of your frying oil if you don't have a deep fryer); skimmer; filter container for frying oil (to avoid wasting your cooking oil)

amuse-bouche appetizers finger food fried foods

Updated on 10 January 2026 by

doubichou

5 reviews 4.5 : Very good

Cuisine

West Indies

Diet

Vegetarian

Level

Easy

Calories

221 pour 100g

Preparation

30 minutes

Cooking

40 minutes

Looking for an original and exotic appetizer recipe? You’re sure to love this easy-to-make eggplant acras recipe! I adapted it from an excellent little book Recettes Végétariennes du Monde Entier, Garance Leureux, La Plage, 160 pages that’s packed with creative recipes and takes you on a culinary journey around the world.

Acras are small fried fritters originating from the Caribbean islands, often made with cod. They have their roots in African cuisine, adapted to local Caribbean ingredients.

Here, we’re stuffing these acras with a delicious vegetarian filling. It’s a mixture of oven-roasted eggplant, onions, and… just the right amount of chili pepper to spice up these delicious fritters!

Enjoy, and thank you in advance for your comments!

For

people

Add to shopping list

4 eggplants
8.8 oz of flour
2 eggs
1/4 milk
1.8 oz of fresh baker's yeast or baking powder
2 onions
2 garlic
2 chili peppers small
parsley
sea salt

For frying
1 frying oil

Kitchen utensils
mixing bowl
pastry whisk
chef's knife
blender You can use a large mortar instead to crush the eggplants
deep fryer or...
cast-iron casserole
cooking thermometer Optional: to check the temperature of your frying oil if you don't have a deep fryer
skimmer
filter container for frying oil to avoid wasting your cooking oil

Cooking eggplant
- 1
  Preheat your oven to 200°C. Cut the eggplants in half lengthwise.
  Score the flesh of the eggplants with the tip of a knife, then place them on a baking sheet lined with parchment paper and roast for 15 to 20 minutes, depending on their size. Check for doneness with a knife.
Doughnut batter
- 2
  Warm the milk. Dissolve the yeast in it.
- 3
  Pour the flour into a mixing bowl. Make a well in the center.
  Add the salt and eggs. Gradually pour in the milk and gently whisk until there are no lumps.
  Set aside in the refrigerator, on the top shelf.
Doughnut filling
- 4
  Rinse the chili peppers and remove the seeds. Peel and de-germ the garlic cloves. Cut the chili peppers and garlic into rough pieces.
  Rinse and chop the parsley.
- 5
  Once the eggplants are cooked, scrape the flesh directly into the food processor bowl. Use a tbsp
  to remove any remaining flesh from the eggplant skins.
  Add the garlic, chili pepper, and parsley.
- 6
  Blend everything in a food processor until you have a smooth, creamy mixture.
  Taste and adjust the seasoning if necessary.
  Fold the eggplant into the batter, mixing well with a whisk.
Deep-frying
- 7
  Heat oil in a Dutch oven or deep fryer. The temperature should reach 175°C–180°C to properly brown your acras.
  You can use a to check the temperature.
- 8
  Take a tbsp of batter and drop it into the hot oil. Repeat until all the batter is used up.
  Remove the acras with a slotted spoon once they are golden brown.
- 9
  Serve these acras piping hot, along with a green salad or raw vegetables.
What should you do with your cooking oil?
- 10
  Personally, I use a handy stainless steel container to strain and collect the frying oil, which I then store in the fridge.
  Once cleaned and stored this way, my oil can be reused for several more frying sessions!