Ackee Fritters
Chock full of ackee, these feather-light fritters are delicious by themselves or dipped
Ingredients
- 2 cups Parboiled Ackee
- 2 cups Unbleached all-purpose flour***
- 3/4 tsp Salt
- 1 tbsp Baking Powder
- 2 Egg whites , whisked till very frothy
- 1 1/4 cups Water
Seasonings:
- 1 tbsp Cilantro finely chopped
- 2 tbsps Green onions finely chopped
- 2 tbsps Onion finely chopped
- 1 to 2 Hot Pepper (I use my homemade Trini style hot pepper, you can use red pepper flakes of your favourite hot pepper)
- 1/2 tsp Dried thyme
- 2 cloves Garlic finely grated
- Oil for frying
Instructions
- Combine ackee and seasonings in a bowl, mix gently to combine but be careful not to mash all the ackee, there should be some chunks
- In a separate bowl, whisk together the flour, salt and baking powder.
- Add the seasoned ackee to the flour mixture, folding in gently. Then add the egg whites and 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).
- 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.
- Fry fritters: Heat oil to 375F.
- Once oil is at the correct temperature, start scooping and dropping your fritters into the hot oil, do not crowd the pot.
- Turn the fritters frequently to encourage them to colour evenly, they tend to like to float around in one position.
- They should take about 3 minutes to cook completely, drain on papertowel or brown paper.
- Serve warm alone or with sauce.
- Enjoy!
Notes
- To make vegan: omit the eggwhites and increase the water by 1/4 cup or use 1/4 cup of aquafaba whisked till very frothy
- Feel free to switch up the herbs and seasonings used according to your preference
- 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
- You can make these a couple hours ahead of time, keep warm in an oven on low till needed