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Ackee Stuffed Saltfish Fritters

Saltfish fritters are a Jamaican favourite and ackee and saltfish is the national dish. I've married the two and created these ackee stuffed saltfish fritters, the best of both in one amazing bite!
Course Appetizer, Breakfast, Side Dish
Cuisine jamaican
Servings 16 small fritters
Author Chantal

Ingredients

  • 1 cup Saltfish cooked and flaked
  • 1 cup Unbleached all-purpose flour***
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Dried thyme
  • 2 tsps Cilantro finely chopped
  • 2 tsps Green onions finely chopped
  • 2 tsps Onion finely chopped
  • 1 tsp Hot pepper (I use my homemade Trini style hot pepper, you can use red pepper flakes of your favourite hot pepper)
  • 1 cup Water
  • Oil for frying
  • About a cup of cooked/canned ackee mashed

Instructions

  1. Combine all the ingredients except the water mixing well to combine.
  2. Add the water (if your batter is too stiff add more water a tablespoon at a time, it should be the consistency of a thick pancake batter).
  3. Cover with plastic wrap and let sit for 15 to 20 minutes before frying, I like to do this to give the baking powder some time to work and lighten up the batter.

  4. In the meantime, put mashed ackee in piping bag with a round tip large enough for any chunky pieces to pass through but small enough to leave a neat hole in the fritter

  5. Fry fritters: Heat oil to 375F.
  6. Once oil is at the correct temperature, start scooping and dropping your fritters into the hot oil, do not crowd the pot.
  7. Turn the fritters frequently to encourage them to colour evenly, they tend to like to float around in one position.
  8. They should take about 3 minutes to cook completely, drain on papertowel or brown paper.
  9. While still warm (just cool enough to handle) poke the piping tip into fritter and pipe the mashed ackee into the fritter. You will feel it fill up, you may have to do one or two at first to get the hang of how much to fill each with.
  10. Serve warm alone or with sauce.
  11. Enjoy!

Recipe Notes

  1. Feel free to switch up the herbs and seasonings used according to your preference
  2. Dip the scoop in the hot oil before scooping the first fritter and if the batter starts sticking to the scoop to help it release
  3. You can make these a couple hours ahead of time, keep warm in an oven on low till needed

***I usually use either Bob's Red Mill or King Arthur Unbleached All Purpose flour. On a trip to Jamaica I made these using J.F Mills All purpose flour which is bleached and not as "strong" as the two previous ones mentioned. If you are using bleached flour therefore, it may be necessary to reduce the water or add a bit more flour to the batter.