Jamaican Fried Fritters
A cousin to dumplings, Jamaican fried fritters, is another white flour treat that we enjoy.
Now you can add many different types of ingredients to the batter to vary the taste. Not like boiled Jamaican dumplings , which are made from a dough…like bread.Yah Mon!
My friends and I used to make all sorts fritters, especially during the rainy season in Jamaica–mainly because it is easier to make Jamaican fried fritters than Jamaican dumplings. This one is called Stamp & Go.
1 lb. Self Rising Flour
3 stalks Scallion (chopped)
1 tsp. Black Pepper
1 Scotch Bonnet Pepper (Optional)
1 Onion (Chopped)
1 Medium Tomato (chopped)
½ lb. Salted Codfish (Bacaloa)
1 tbsp. Margarine
¾ cup Water
1 cup Cooking Oil
Soak the salted codfish in water for an hour. In the meantime, add water to the flour, margarine, and black pepper in a cooking bowl.
Use a whisk or fork to beat these ingredients together. The batter must not be too thick, if this happens add more water to the batter.
Now fold in the rest of the ingredients into the batter, except the cooking oil.
Flake the fish and remove the bones. Add the fish to the batter and beat for another minute.
Heat the oil in a skillet on high and then turn the heat down to medium low. Use a spoon to scoop a spoonful of batter and drop it into the hot oil.
The batter should form itself into a round shape and begin to bubble around the edges.
Pay close attention to the fritter now. When the edge becomes brown, flip the fritter over to the other side and allow it to fry.
When it is ready, remove the fried fritter and place it on a paper towel to drain the oil. Wait a couple minutes until it is warm before you eat it.
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