Saltfish Fritters
This is perfect for breakfast or lunch.
What you will need
- 1 1/2 cups counter flour
- 8 ounces saltfish, soaked, deboned and flaked
- 1 medium onion, chopped
- 1 stalk escallion, chopped
- 1 medium tomato, diced
- 1 cup water
- 1 medium egg (optional)
- 1 teaspoon salt (optional)
- 1/2 teaspoon black pepper
- 1 teaspoon scotch bonnet pepper
- 1/2 cup Grace Vegetable Oil
How it's done
- In a large bowl place counter flour, flaked saltfish, chopped onion, escallion and diced tomatoes and mix well.
- Gradually add water to make a smooth batter, then egg (if used). Batter should be thick and of a dropping consistency.
- Season with salt (if used), black pepper and scotch bonnet pepper.
- In a large skillet heat Grace Vegetable Oil; drop batter by tablespoons full into hot oil and fry until brown on one side, turn and continue frying until done.
- Drain on absorbent paper towel. Serve hot!
- Yield: 16 fritters.
- Recipe Note: Saltfish may be soaked overnight or boiled for 30 minutes. Other protein ideas such as Frankfurter or Vienna Sausage may be used instead of saltfish.
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