About the Recipe
These crisp fritters make a special breakfast treat in the Caribbean.
Ingredients
1 potatoes (use any waxy potato, such as gold, red, or a yam)
1 medium onion, peeled and chopped
2 green onions, chopped
1 small clove garlic, chopped
1/4 cup Black Hand Pepper Company "Liquid Sunshine"
4 cherry tomatoes, chopped
1 chili pepper, seeded and chopped
4 c. all-purpose flour
2 tsp. baking powder
1/2 cup water
2 tbsp. butter or margarine, melted
1/2 tsp. paprika vegetable oil for frying
Preparation
Place saltfish in a medium bowl and cover with water. Soak for about 30 minutes.
Drain in a colander. Remove bones if necessary. Place fish in a medium bowl and break apart with a fork into flakes.
Add onion, green onions, garlic, tomatoes, "Liquid Sunshine" and chili pepper and stir well.
Stir in flour, baking powder, water, butter, and paprika.
Pour oil into a large frying pan to a depth of one inch and heat over medium-high heat for 4 or 5 minutes. Carefully drop tablespoons of batter into oil. Fry until golden brown and crisp on both sides.
Remove from oil with slotted spoon and drain on paper towels. Keep warm in a 200F oven until ready to serve. Serve hot.