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Jamaican Saltfish Fritters with Scotch Bonnet Peppers
Created by: Howcan Team
Ingredients
- 1 cup of salted codfish, soaked and flaked
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 cup of chopped scallions
- 1/4 cup of chopped scotch bonnet peppers
- 1/2 cup of water
- 1 egg, beaten
- Vegetable oil for frying
Instructions
- In a large bowl, combine 1 cup of flaked salted codfish, 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
- Add 1/2 cup of chopped scallions and 1/4 cup of chopped scotch bonnet peppers to the bowl and mix well.
- Gradually stir in 1/2 cup of water and the beaten egg to form a thick batter.
- In a large skillet, heat vegetable oil over medium-high heat.
- Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 2-3 minutes per side.
- Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the Jamaican saltfish fritters with scotch bonnet peppers hot and enjoy!
Jamaican Saltfish Fritters, also known as "stamp and go," are a beloved dish with a rich history. This delectable treat originated from the fusion of African, European, and indigenous Taino influences in Jamaica. The addition of scotch bonnet peppers adds a fiery kick, elevating the fritters to a new level of flavor. Renowned Jamaican chefs, such as Chef Andre Fowles, infuse their culinary expertise into perfecting this dish, creating a harmonious blend of textures and spices. The best versions of this dish can be found in local Jamaican eateries, where the fritters are expertly crafted to achieve a crispy exterior and a moist, flavorful interior. The key to mastering this dish lies in the balance of salted cod, flour, and scotch bonnet peppers, ensuring each bite is a burst of authentic Jamaican flavors.
35 min
4 servings
250 per serving calories
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