Ackee-Stuffed Saltfish Fritters
Photo by amazingackee.com
Issue 2, 2017
Enjoy with Charred Tomato Dip (below) or other sauces amazingackee.com
- 1 cup saltfish, cooked and flaked
- 1 cup unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp dried thyme
- 2 tsp cilantro finely chopped
- 2 tsp green onions finely chopped
- 2 tsp onion, finely chopped
- 1 tsp hot pepper (I use my homemade Trini-style hot pepper) or red pepper flakes
- 1 cup water
- Oil for frying
- 1 cup of cooked/canned ackee, mashed
- Combine all ingredients except the water. Mix well.
- Add the water. Batter should be the consistency of a thick pancake batter. (If it is too stiff, add more water, a tablespoon at a time.)
- Cover with plastic wrap and let sit 15 to 20 mins. before frying. (I do this to give the baking powder time to work and lighten up the batter.)
- In the meantime, put mashed ackee in piping bag with a round tip large enough for chunky pieces to pass through, but small enough to leave a neat hole in the fritter
Frying the Fritters
- Heat oil to 375 degrees F., then start scooping and dropping your fritters into the hot oil. Do not crowd the pot.
- Turn the frequently to encourage them to colour evenly, they tend to like to float around in one position. They should take about 3 mins. to cook completely. Drain on paper towels or brown paper.
- While still warm (just cool enough to handle), poke the piping tip into the fritter and pipe in the mashed ackee. You will feel it fill up. You may need to do 1 or 2 at first to get the hang of how much is needed for the filling.
Makes 16 small fritters.
Serve warm, alone or with sauces.
Chantal's Recipe Notes
Switch up the herbs and seasonings according to your preference.
Dip the scoop in the hot oil before scooping out the first fritter. This will prevent the batter from sticking. If your batter starts to stick, dip the scoop as this will help to help release the batter.
Charred Tomato Dip
- 1 cup grape tomatoes
- 1/4 small red onion, cut in wedges.
- 1 tsp Garlic finely minced or garlic paste
- 1/2 tsp salt
- 1/2 ts sugar
- Juice of 1/2 lemon
- Dash of cayenne pepper
- Black pepper to taste, optional
- 2 tbsp unrefined cold pressed coconut oil plus more for coating
- Preheat oven to 425 degrees F. Coat the tomatoes and red onion with a bit of oil and place on a sheet tray.
- Roast in oven for 10 to 15 mins. until the tomato skin blisters and bursts. The onion should be nicely charred.
- Place all the ingredients except the onion in a blender and pulse a few times so you have a chunky sauce. (If you prefer it to be completely smooth, blend everything,together including the onion.).Pour into serving bowl.
- Chop the charred onion and stir into the tomato sauce, serve warm. (Coconut oil will solidify if chilled. If you want to make this sauce ahead of time, and keep it chilled, reheat gently before serving.)
-By Chantal Thomas, amazingackee.com
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