👨‍🍳 作り方

1. 1

   Soak the saltfish in cold water for at least 2 hours, or overnight, changing the water a few times to remove excess salt. Drain and flake the fish, removing any bones and skin. Boil the green figs until tender, then peel and mash them. Grate the dasheen and sweet potato.

2. 2

   In a large bowl, combine the flaked saltfish, mashed green figs, grated dasheen, grated sweet potato, chopped onion, scallions, minced garlic, minced scotch bonnet pepper (if using), and chopped thyme.

3. 3

   Add the all-purpose flour and baking powder to the mixture. Gradually add water, a tablespoon at a time, mixing until a thick batter forms that holds its shape. It should not be too wet or too dry.

4. 4

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches about 350°F (175°C). Test by dropping a small piece of batter; it should sizzle immediately.

5. 5

   Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot. Fry the fritters for about 3-4 minutes per side, or until golden brown and cooked through.

6. 6

   Remove the fritters with a slotted spoon and drain them on paper towels. Serve hot.