Can I make the batter ahead of time?
Yes, you can prepare the batter up to 30 minutes in advance, but for the best results, fry the Akume shortly after mixing.
DESSERT
Togolese Akume (Cornmeal Fritters) with Fruit Compote
These delightful Togolese Akume, or cornmeal fritters, are lightly sweetened and fried until golden, offering a comforting texture. Paired with a vibrant, homemade fruit compote, they make for a perfect West African-inspired dessert.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and salt.
02
In a separate medium bowl, whisk together the milk and egg until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
03
For the fruit compote, combine the mixed berries and honey in a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the berries soften and release their juices, and the compote thickens slightly. Remove from heat.
04
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F/175°C. If you don't have a thermometer, a small drop of batter should sizzle immediately.
05
Carefully drop spoonfuls of batter (about 1 tablespoon each) into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan.
06
Remove the Akume from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
07
Serve the warm Togolese Akume immediately with generous spoonfuls of the homemade fruit compote.
About This Recipe
These delightful Togolese Akume, or cornmeal fritters, are lightly sweetened and fried until golden, offering a comforting texture. Paired with a vibrant, homemade fruit compote, they make for a perfect West African-inspired dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add 1/2 teaspoon of vanilla extract or a pinch of nutmeg to the fritter batter. Adjust the sweetness of the compote to your liking by adding more or less honey.
Easy Substitutions
Any seasonal fruit can be used for the compote, such as diced mango, peaches, or apples. For a dairy-free option, use plant-based milk.
Storage & Reheating
Store leftover Akume in an airtight container at room temperature for up to 2 days. Reheat gently in a toaster oven or microwave. Store fruit compote in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
Serve these Akume as a delightful breakfast alongside a cup of coffee, as a light dessert after a meal, or as a sweet snack. They can also be dusted with powdered sugar for an extra touch of sweetness.
Common Mistakes
1. Overmixing the batter: This develops gluten, making the fritters tough. Mix until just combined. 2. Overcrowding the pan: This lowers the oil temperature, leading to greasy fritters. Fry in small batches. 3. Incorrect oil temperature: Too hot, they burn; too cold, they soak up oil. Use a thermometer or test with a small drop of batter. 4. Not draining properly: Fritters will be oily if not placed on paper towels after frying.
Frequently Asked Questions
What kind of cornmeal should I use?
Fine cornmeal is recommended for a smoother texture, but medium-ground cornmeal can also be used for a slightly coarser fritter.
Can I bake these instead of frying?
While traditional Akume are fried, you could try baking them at 375°F/190°C for 15-20 minutes, flipping halfway, though the texture will be different.
MORE TO KNOW
Achieving the perfect texture for Akume involves not overmixing the batter, which can lead to tough fritters. The goal is a light, airy interior with a crispy exterior. When frying, maintaining a consistent oil temperature is key; if the oil is too hot, the fritters will brown too quickly on the outside and remain raw inside, and if it's too cool, they will absorb too much oil and become greasy. Fry in batches to keep the oil temperature stable.
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