Very popular in the Antilles, accras are small fritters traditionally made with cod. However, some are filled with other fish, prawns or vegetables. Of African origin, accras are also known as marinades in the Antilles, and were a popular breakfast among Martinique workers in the early 20th century.
Very often served as an appetiser, with a glass of ti-punch or planter's punch, or as a starter accompanied by a salad, accras are not only appreciated for their lightness and soft centre, but also for their delicate crispy coating! Vegetable accras are traditionally prepared on Good Friday in the Antilles.
Every year in August, on the Saturday closest to St Laurent's Day, cooks in Guadeloupe parade through the streets of Pointe-à-Pitre in traditional costume and offer samples of accras and other Creole dishes.