Crispy , crunchy and fried brown, fritters are great on-the go, by the beach or as appetizers to a summer shindig. Most Bahamians have grow up on conchy conch fritters and see it as a must-have for snacking. I don’t often fry food or use vegetable oil (cooked with olive oil for many years), but I thought to switch it up a bit in the kitchen and do a twist on the common local fare. This meatless version has different elements of texture and flavor, so your taste buds don’t miss a beat!
Ingredients
¾ can whole Sweet corn
1 medium Broccoli head, chopped small, starting from the floret
1 medium Sweet onion, minced 2 tsp Jalapeno, minced
½ tsp Rosemary, fresh, minced
2 tsp Salt
1 tsp Black pepper
1 tsp Onion powder
1 cup Flour
2 tsp Baking powder
2 large Eggs
Prep:
Prep all vegetables and place into a bowl.
Directions:
Add seasonings and mix. Add freshly cracked eggs and mix before adding flour and baking powder. Mix all ingredients slowly until blended and add salt to taste. Preheat oil on high heat in anon-stick pan for 5 minutes in a non-stick small skillet. Drop a small amount of batter to test the temperature. Ensure that the pan is not smoking. Use 1 tsp (or tbsp, depending on the desired fritter size) into the pan carefully. Place multiple fritter batters into the pan but don’t allow any to touch. Fritters will begin to cook within seconds. Turn over each fritter using tongs, after 2 minutes (I use 2 minutes so that it’s lightly golden) and let fry for 2 minutes on the second side. You can refry the first side for a darker color and more even cooking. Be careful to monitor the stove to avoid a dark color or burning. Remove fried fritter from heat and place on a double layered handtowel and let rest for 1 minute. Serve with lime or a dipping sauce.
Tips:
Using raw broccoli (instead of cooked) as it will add texture to the filling of your fritter, giving it more bite
Can also be served with a dollop of sour cream and garnished with green onions
What’s your favorite type of fritters? Comment below on or the homepage!