Combine all the ingredients except the water mixing well to combine.
Add the water (if your batter is too stiff add more water a tablespoon at a time, it should be the consistency of a thick pancake batter).
Cover with plastic wrap and let sit for 15 to 20 minutes before frying, I like to do this to give the baking powder some time to work and lighten up the batter.
In the meantime, put mashed ackee in piping bag with a round tip large enough for any chunky pieces to pass through but small enough to leave a neat hole in the fritter
Fry fritters: Heat oil to 375F.
Once oil is at the correct temperature, start scooping and dropping your fritters into the hot oil, do not crowd the pot.
Turn the fritters frequently to encourage them to colour evenly, they tend to like to float around in one position.
They should take about 3 minutes to cook completely, drain on papertowel or brown paper.
While still warm (just cool enough to handle) poke the piping tip into fritter and pipe the mashed ackee into the fritter. You will feel it fill up, you may have to do one or two at first to get the hang of how much to fill each with.
Serve warm alone or with sauce.
Enjoy!