snack

Crispy Yucca and Salt Cod Fritters with Scotch Bonnet Essence

Name: Crispy Yucca and Salt Cod Fritters with Scotch Bonnet Essence
Ingredients: 62.3 g Salt cod, rehydrated and shredded; 43.0 g Yucca, boiled and mashed; 1g Scotch Bonnet pepper, finely minced; 8.3 g Onion, finely diced; 1 g Garlic, minced; 12.7 g Scotch Bonnet hot pepper sauce

Nutrition

180

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Salt cod, rehydrated and shredded62.3 g

Yucca, boiled and mashed43.0 g

Scotch Bonnet pepper, finely minced1g

Onion, finely diced8.3 g

Garlic, minced1 g

Scotch Bonnet hot pepper sauce12.7 g

Instructions

Begin by soaking the salt cod in cold water for 24 hours, changing the water multiple times to remove excess salinity, then poach until tender and flake into fine pieces.

Boil the yucca until fork-tender, drain, and mash thoroughly while still warm to remove any fibrous center strands.

In a bowl, fold the flaked cod into the warm yucca mash. Incorporate the finely minced onion, garlic, and fresh Scotch Bonnet pepper, ensuring the aromatics are evenly distributed.

Shape the mixture into small, bite-sized rounds.

Heat a non-stick pan over medium-high heat and sear the fritters until the exterior forms a golden, crisp crust that crackles when touched.

Serve warm, drizzled with a small amount of Scotch Bonnet hot sauce for a bright, fiery finish that cuts through the starch.