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Prep 10 mins
Cook 20 mins
These fritters, of West African origin, are popular throughout the West Indies and Caribbean and are called "Stamp-and-Go" in Jamaica. These are also made during Ramadan for Iftar or Eid by Muslims of the Caribbean.
- 1 teaspoon active dry yeast
- 1⁄4 cup water
- 1⁄2 teaspoon sugar
- 1 cup sifted flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup milk
- 1⁄2 lb salt cod fish, soaked in cold water for 1/2 hour, rinsed 3 times, and shredded (or substitute any cooked, flaky white fish)
- 1 medium onion, minced
- 2 seasoning bell peppers, seeds and stems removed, minced (or substitute Yellow Wax Hots)
- 1⁄2 congo habanero pepper, seeds and stem removed, minced (Habanero)
- 1⁄2 cup minced green onion
- 1 teaspoon minced fresh thyme (or substitute 2 teaspoons dried thyme)
- 1 egg, beaten
- oil (for frying)
- Add the yeast to the water, add the sugar, stir, and let sit for 10 minutes.
- Blend together the flour, baking powder, and black pepper.
- Add the yeast mixture and the milk and beat with a whisk to make a smooth batter.
- Add the salt cod and continue to beat briskly.
- Add the remaining ingredients except the oil and again beat briskly.
- Allow the mixture to sit at room temperature for at least an hour and preferably 2.
- Heat the oil and drop the batter a tablespoon at a time into it. Fry until golden brown, remove, and drain on paper towels. Serve hot.