Snack · Caribbean · 20 min
Salt Cod and Callaloo Fritters with Scotch Bonnet Heat
- Calories
- 174
- Protein
- 16g
- Carbs
- 21g
- Fat
- 4g
Ingredients
- 50 g salted cod
- 75 g callaloo
- 34.9 g green plantain
- 30 g yellow onion
- 5 g Scotch Bonnet pepper
- 5 g garlic
- 2 g fresh thyme
- 0.75 tsp coconut oil
Method
- 01Soak the salted cod in cold water for at least 8 hours, changing the water twice to remove excess salt. Drain, pat dry, and flake finely.
- 02In a bowl, mix the flaked cod, blanched callaloo, grated green plantain, minced yellow onion, minced garlic, fresh thyme leaves, and minced Scotch Bonnet pepper until a thick cohesive batter forms.
- 03Heat the coconut oil in a cast-iron skillet over medium-high heat until shimmering.
- 04Drop rounded tablespoons of the mixture into the hot skillet. Pan-fry for 3-4 minutes per side until deeply golden brown and the cod is cooked through (reaching an internal temperature of 145°F/63°C).
- 05Drain fritters briefly on paper towels and serve hot.
Cook it with the whole plan around it
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