How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make the batter ahead?

Yes, you can prepare the batter a day in advance and store it in the refrigerator.

What can I use instead of callaloo?

Spinach or kale can be used as a substitute for callaloo.

Are these fritters gluten-free?

To make them gluten-free, substitute all-purpose flour with a gluten-free baking mix.

How spicy is the Scotch bonnet mayo?

The mayo is moderately spicy; adjust the amount of Scotch bonnet pepper to suit your spice preference.

Flavorful Jamaican Callaloo and Saltfish Fritters with Scotch Bonnet Mayo

Name: Flavorful Jamaican Callaloo and Saltfish Fritters with Scotch Bonnet Mayo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Saltfish; Callaloo leaves; All-purpose flour; Baking powder; Allspice; Salt; Black pepper; Scallions; Onion; Garlic; Bell pepper; Water; Vegetable oil; Mayonnaise; Scotch bonnet pepper; Lime juice; Salt

A Caribbean-inspired delight with a spicy kick

These crispy fritters are packed with savory saltfish, vibrant callaloo, and topped with a zesty Scotch bonnet mayo that adds a spicy burst to every bite.

1 h 30 min
4
Intermediate

Ingredients

For the Fritters

Saltfish

1 cup, soaked and flaked

Callaloo leaves

2 cups, finely chopped

All-purpose flour

1 cup

Baking powder

1 teaspoon

Allspice

1/2 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Scallions

2, sliced

Onion

1 small, finely chopped

Garlic

1 clove, minced

Bell pepper

1 small, diced

Water

1/2 cup

Vegetable oil

for frying

For the Scotch Bonnet Mayo

Mayonnaise

1/2 cup

Scotch bonnet pepper

1, deseeded and minced

Lime juice

Juice of 1 lime

Salt

to taste

Preparation

Preparing the Fritters

Prepare Saltfish

Rinse and soak saltfish to remove excess salt. Flake into small pieces.

Combine Dry Ingredients

In a large bowl, combine flour, baking powder, allspice, salt, and black pepper.

Mix in Vegetables and Water

Stir in the flaked saltfish, callaloo, scallions, onion, garlic, and bell pepper. Gradually add water to create a thick batter.

Ensure the batter is not too runny; it should hold together with a thick consistency.

Rest the Batter

Let the batter sit for 15 minutes to allow flavors to meld.

Cooking Process

Fry the Fritters

Heat vegetable oil in a deep pan over medium heat. Drop spoonfuls of batter into the oil and fry until golden brown on both sides. Drain on paper towels.

Prepare Scotch Bonnet Mayo

Mix mayonnaise, minced Scotch bonnet, lime juice, and a pinch of salt. Adjust seasoning to taste.

Plating & Serving