Crispy Tuna Accras (Tuna Fritters)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Master the art of crispy Tuna Accras with this easy Caribbean-style recipe featuring fresh herbs and a golden, fluffy texture.
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Caribbean crisp, no fishing required. Fresh herbs and tuna fold into a golden, fluffy batter that fries up light — the quick fritter snack that tastes like the islands.
🥄 Ingredients
- 🫗 220g canned tuna (in natural water), drained
- 🫗 150g all-purpose flour
- 🫗 1 onion, finely chopped
- 🫗 1 lime (juice)
- 🫗 1 vegetarian pepper, diced
- 🫗 2 garlic cloves, minced
- 🫗 2 sprigs green onion (cive), chopped
- 🫗 2 sprigs fresh parsley, chopped
- 🫗 1 tsp (5g) baking powder
- 🫗 1 tsp salt
- 🫗 1/2 tsp black pepper
- 🫗 1 tsp Herbes de Provence
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Combine drained tuna with onion, garlic, vegetarian pepper, green onion, and parsley in a large bowl.
Mix in lime juice and Herbes de Provence.
Gently fold in flour, baking powder, salt, and pepper; add a small amount of water to reach a thick batter consistency.
Heat oil to 175°C (350°F).
Drop spoonfuls of batter carefully into the oil and fry until golden brown on all sides.
Drain on paper towels before serving.
🎥 Video Tutorial
Crispy Tuna Accras (Tuna Fritters)
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Using too much water creates a runny batter that won't hold its shape in the oil.
- ✕
Overcrowding the pan lowers the oil temperature, leading to greasy fritters.
🔄 Variations
Add finely chopped fresh chili for extra heat.
Serve with a side of zesty Creole dipping sauce or spicy mayonnaise.
🧊 Storage
- 📦
Best eaten fresh, but can be reheated in an oven to regain crispiness.
💡 Chef Tips
Do not overwork the batter; gentle folding keeps the fritters light and airy.
Keep the oil temperature consistent to ensure a crispy exterior without burning.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →