It’s breakfast time and I'm hoping to see some fritters on the table! As a child, growing up in Jamaica, I could never get enough of this crunchy salty dish. Just knowing this item was on the table made me rush to get there, so I could bite into this goodness while it was still hot - licking my fingers to get all the salty taste!
If your parents could afford it, there would be bits of saltfish (cod fish) buried in these fritters. There is some pre-work to remove some of the salt from the saltfish and to create a tender texture - to reduce the time, purchase the boneless/skinless fish:
Place the saltfish in a pot of water and bring to boil for 10 minutes. Drain water, then add more water, bring to a boil for another 10 minutes. Drain water and shred fish into small bits.
2 cups flour **2 (green * yellow) onion **Thyme **Scotch Bonnet Pepper **Pinch of Black Pepper **Pinch of salt**1/4 cup Vegetable or Olive Oil**Tomato
Grab a bowl to make the batter: combine flour, tomato, scallions (green onions), yellow onion, black pepper, and scotch bonnet pepper. Add water slowly to create a paste like batter - add salt is optional due to the saltfish. Mixture should have some body to it, not running off the spoon.
Pre-heat frying pan with cooking oil using medium heat. Use a spoon to scoop batter and add to the frying pan. Make sure scoop is not thick, so as to allow the batter to completely cook. Slowly brown on each side, then remove and place on a piece of napkin to remove grease.
Make sure to enjoy while still warm! Some of us likes these crunchy, others like them soft - some add bread slices to create a sandwich!
This dish is Irie - all the time - you can't go wrong, whichever you choose - enjoy!
Until next time - Irie and as we say in Jamaica "walk good" (take care)!