Flavorful Jamaican Callaloo and Saltfish Fritters with Scotch Bonnet Mayo
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Fritters
- 1
Prepare Saltfish
Rinse and soak saltfish to remove excess salt. Flake into small pieces.
- 2
Combine Dry Ingredients
In a large bowl, combine flour, baking powder, allspice, salt, and black pepper.
- 3
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.
Tip: Ensure the batter is not too runny; it should hold together with a thick consistency.
- 4
Rest the Batter
Let the batter sit for 15 minutes to allow flavors to meld.
How to Make Flavorful Jamaican Callaloo and Saltfish Fritters with Scotch Bonnet Mayo
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
Prepare Scotch Bonnet Mayo
Mix mayonnaise, minced Scotch bonnet, lime juice, and a pinch of salt. Adjust seasoning to taste.
Chef's Tips
Frequently asked questions
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.
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