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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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These fritters, of West African origin, are popular throughout the West Indies and Caribbean and are called Stamp-and-Go in Jamaica. These are also made during Ramadan for Iftar or Eid by Muslims of the Caribbean. Ingredients:
1 teaspoon active dry yeast |
1/4 cup water |
1/2 teaspoon sugar |
1 cup sifted flour |
1 teaspoon baking powder |
1/2 teaspoon fresh ground black pepper |
1/2 cup milk |
1/2 lb salt cod fish, soaked in cold water for 1/2 hour, rinsed 3 times, and shredded (or substitute any cooked, flaky white fish) |
1 medium onion, minced |
2 seasoning bell peppers, seeds and stems removed, minced (or substitute yellow wax hots) |
1/2 congo habanero pepper, seeds and stem removed, minced (habanero) |
1/2 cup minced green onion |
1 teaspoon minced fresh thyme (or substitute 2 teaspoons dried thyme) |
1 egg, beaten |
oil (for frying) |
Directions:
1. Add the yeast to the water, add the sugar, stir, and let sit for 10 minutes.
2. Blend together the flour, baking powder, and black pepper.
3. Add the yeast mixture and the milk and beat with a whisk to make a smooth batter.
4. Add the salt cod and continue to beat briskly.
5. Add the remaining ingredients except the oil and again beat briskly.
6. Allow the mixture to sit at room temperature for at least an hour and preferably 2.
7. Heat the oil and drop the batter a tablespoon at a time into it. Fry until golden brown, remove, and drain on paper towels. Serve hot.
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