Today’s post is one of those recipes where you can pick and choose the quantity of each ingredient, depending on your preferences. The idea is to have a fairly loose batter that will produce soft center and a slightly crispy outer layer. Saltfish fritters are so tasty and delicious although they can be quite greasy, so a great idea is to eat this with a hearty portion of vegetables or salad. I opted for sweetcorn, peas and green beans.
Recipe: Jamaican saltfish fritters (makes 10)
2 fillets of saltfish
250g self raising flour
1 spring onion, finely sliced
1/4 small red onion, finely diced
Pinch of turmeric, black pepper, chilli flakes,
1 tsp tomato puree
Oil, for frying
Portion of vegetable or salad
Rinse the saltfish and place in a pot with water. Bring to the boil for 5 minutes, drain the water and rinse again. Leave to cool before tearing into smaller pieces.
Heat the oil in a deep pan. Mix all of the dry ingredients together, stir in the water until it forms a loose batter.
Once the oil is hot, spoon about 2 tablespoons on the mixture into the pan and fry for 4-5 minutes on both sides until golden.
Place on a tray covered with kitchen paper to soak up the excess oil and put into the oven on a low heat to keep warm.
Repeat until all of the batter is used up and then prepare some salad or vegetables and serve alongside the fritters.
Today I made these really delicious fritters, using saltfish, spring onion and kale, which can easily be substituted with spinach or callaloo. Jamaican Fritters can vary in ingredients and are really easy to make, after combining the ingredients into the flour to make a batter, they are fried until golden. Crispy on the outside and soft on the inside is the most perfect combination. They can be quite oily so they make the perfect side dish and as you can see I ate it with a little salad and broccoli. The golden colour is achieved through frying but also from the turmeric which is a great antioxidant and has many anti inflammatory properties. In the recipe the saltfish is boiled and rinsed with water only once therefore it still remains slightly salty, this allows the fritters to have a nice balance of salt, spice and herbs.
The salted fish is of course high in salt and could increase the chances of high blood pressure which is why it is boiled and rinsed to reduce the intake of salt. On the positive side, saltfish is a high source of protein, sugar free and low in fat. Kale, which is one of my favourite vegetables, is low in calories and has minimal carbohydrate content making is great for weight loss recipes, as long as it is cooked with little fat, sugar and salt. Kale is from the cabbage family and one of the most nutrient dense foods eaten today, it is also very high in vitamin C, vitamin K and a range of powerful antioxidants.
Recipe: Saltfish and kale fritters
Self raising flour
Handful of kale
1/2 spring onion, finely sliced
1/2 tsp turmeric
1/2 tsp chilli sauce
1 sprig of dried thyme
Firstly, heat some oil in a dutch pot.
Prepare all of the ingredients and combine together in a large bowl.
Slowly add the water stirring consistently until it makes a loose dough with a dropping consistency.
Once the oil is hot enough, use a tablespoon to add the mixture into the pot.
Cook for 5 minutes on each side. preheat the oven to gas mark 4.
Place kitchen paper on a tray and place each fritter on top so that the oil can be soaked up.
Place the cooked fritters into the oven to keep warm whilst the others are cooking.
Originally, when I was planning this recipe they were supposed to be pakoras but I didn’t get the consistency right and they looked more like fritters but still tasted really good. I’ve left the recipe for the rice down below.
Potato and Kale Fritters (serves 2/3)
125g gram flour or wholemeal
25g self-raising flour
1/4 tsp chilli powder
1/2 tsp garam masala
1/2 tbsp lemon juice
150g potatoes – peeled and cut into cubes
1 spring onion – finely sliced
Handful of kale
Oil – for frying
Prepare the potatoes and in the meantime, place all of the dry ingredients in a bowl with the spring onion and kale, mixing well.
Slowly pour water into the flour mix until it is a runny dropping consistency, then add the lemon juice and set aside for 15 minutes.
Heat some oil in a deep pan and once the potatoes are cooked add to the mixture and combine everything together.
Once the oil is hot enough, keep it on a medium heat gently adding about 5/6 tablespoons of the mixture (depending of the size of your pan) and fry on both sides for about 5 minutes until golden and crispy.
You can serve them immediately or keep in the oven on a very low heat to stay warm.
I always remember my mum making saltfish fritters for dinner when I was much younger, it’s so cool now making them myself and they taste just as good.
The ingredients for fritters are very basic;
– self raising flour
– salt fish
– spring onions
It’s something easy to make especially if you don’t have a lot of food at home it’s like a super runny dumpling mixture and should fall straight off the spoon.I’ve added a bit of salad and sliced potatoe circles to make the dish more filling, its good to eat a variety of food in one dish because it means your body can get a great selection of nutrients.
They should be fried in hot oil for best results either in a frying pan or deep dutch pot. (A fryer works well too if you have one) I like to place them in the oven on a low heat once cooked to keep them warm.
They do take up a lot of oil so don’t eat to often 😛