Jamaican Stamp and Go Fritters

Ingredients

• 200g (7 oz) saltfish, soaked and flaked 200g (7 oz) saltfish, soaked and flaked
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 scallion, finely chopped 1 scallion, finely chopped
• 1 small red bell pepper, finely chopped 1 small red bell pepper, finely chopped
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flaked saltfish, all-purpose flour, baking powder, onion, scallion, red bell pepper, scotch bonnet pepper, garlic, thyme, paprika, and black pepper.
2. 2.
   Gradually add water to the mixture, stirring until a thick batter forms.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
4. 4.
   Drop spoonfuls of the batter into the hot oil, shaping them into small fritters.
5. 5.
   Fry the fritters until golden brown and crispy on both sides, approximately 3-4 minutes per side.
6. 6.
   Remove the fritters from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve the Jamaican Stamp and Go fritters hot and enjoy!

Treat your ingredients with care...

• Saltfish — Soak the saltfish in water overnight, changing the water several times to remove excess saltiness. After soaking, boil the saltfish for 10 minutes, then flake it before using in the recipe.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the scotch bonnet pepper. Adjust the amount according to your spice preference.
• Serve the fritters with a side of tangy Jamaican pepper sauce for added flavor.
• Make sure the oil is hot enough before frying to achieve a crispy texture.
• If you prefer a milder flavor, you can soak the saltfish for a shorter period of time.

Serving advice

Serve the Jamaican Stamp and Go fritters as an appetizer or snack. They are best enjoyed hot and crispy, alongside a refreshing beverage.

Presentation advice

Arrange the fritters on a platter, garnished with fresh herbs such as cilantro or parsley. Serve with a side of Jamaican pepper sauce for dipping.