Saltfish fritters are a popular staple in the breakfast department in any Jamaican household.
However, these days they are also served as dessert or appetizer.
These little crispy and succulent delight are easy to prepare.
There is no doubt that you’ll enjoy them once served.
In local parlance, they are known as ‘flittas.’
So, in patois, you will hear Jamaicans say:
“Mi nyam flittas fi mi breakfus dis morning” — interpreted as, “I ate fritters for my breakfast this morning.”
Now, this is how you prepare these little ‘eye openers.’
1 1/2 cup(s) counter flour
8 ounce(s) saltfish, soaked, deboned, and flaked
1 medium onion, chopped
1 stalk(s) escallion, chopped
1 medium tomato, diced
1 cup(s) water or milk
1 medium egg (optional)
1 teaspoon(s) salt (optional)
1/2 teaspoon(s) black pepper
1 teaspoon(s) scotch bonnet pepper, deseed, finely chopped
1/2 cup(s) Grace Vegetable Oil
Saltfish Fritters Directions
In a large bowl place counter flour, flaked saltfish, chopped onion, scallion, and diced tomatoes and mix well.
Gradually add water to make a smooth batter, then egg (if used). Batter should be thick and of a dropping consistency.
Season with salt (if used), black pepper, and scotch bonnet pepper.
In a large skillet heat Grace Vegetable Oil, drop batter by tablespoons full into hot oil and fry until brown on one side, turn and continue frying until done.
Drain on absorbent paper towel. Serve hot
Method Note: Saltfish may be soaked overnight or boiled for 30 minutes.
Other protein ideas such as Frankfurter or Vienna Sausage may be used instead of saltfish.
To Serve: Great as a breakfast item, smaller sizes are excellent as appetizers.
Edited by Jesus Chan
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