Snack · Caribbean · 10 min
Crispy Yucca and Salt Cod Fritters with Scotch Bonnet Essence
- Calories
- 180
- Protein
- 17g
- Carbs
- 21g
- Fat
- 4g
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
Method
- 01Begin 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.
- 02Boil the yucca until fork-tender, drain, and mash thoroughly while still warm to remove any fibrous center strands.
- 03In 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.
- 04Shape the mixture into small, bite-sized rounds.
- 05Heat a non-stick pan over medium-high heat and sear the fritters until the exterior forms a golden, crisp crust that crackles when touched.
- 06Serve warm, drizzled with a small amount of Scotch Bonnet hot sauce for a bright, fiery finish that cuts through the starch.
Cook it with the whole plan around it
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