← Nouns Cooking · Caribbean

Ingredients

• 250 g plain flour
• 60 g split pea flour (or yellow split peas ground to a powder) (optional)
• 1 tsp Ground turmeric
• 1 tsp Baking powder
• 1 tsp instant yeast
• 1 tsp Salt
• 1 tsp Sugar
• ½ tsp ground roasted cumin (geera)
• 3 cloves Garlic, minced
• 2 tbsp chopped coriander (or chadon beni)
• ½ Scotch bonnet chilli, minced (optional)
• 300 ml lukewarm water (about)
• 1 l neutral oil, for deep frying
• tamarind sauce or mango chutney, to serve

Method

1. Whisk the flour, split pea flour (if using), turmeric, baking powder, yeast, salt, sugar and geera in a large bowl.
2. Stir in the garlic, coriander and pepper, then add the water a little at a time, beating with a spoon, until you have a thick, sticky batter, a bit stiffer than pancake batter.
3. Cover and leave in a warm place for 1 hour, until bubbly and almost doubled.
4. Heat the oil in a deep pan to 175°C (350°F). Wet a teaspoon (or your fingers), scoop up small blobs of batter and drop them into the oil.
5. Fry in batches for 3–4 min, turning, until puffed and deep golden all over. Drain on kitchen paper and serve warm with tamarind sauce.

Tips

• Keep the fritters small, about the size of a walnut, so the centres cook through.
• Never leave hot oil unattended, and keep children well back from the pan.
• If you add the scotch bonnet, wear gloves to cut it and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Taste the Islands Simply Trini Cooking