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Saint Lucian Ground Provision Fritters
Savory fritters made from a blend of grated ground provisions like dasheen, yam, and cassava, seasoned with local herbs and spices, and fried to a golden crisp. A popular street food and appetizer.
ð§ ææ
- 200 g Dasheen (Taro root)(peeled and finely grated)
- 150 g Yam(peeled and finely grated)
- 100 g Cassava(peeled and finely grated)
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/4 small Scotch Bonnet Pepper(finely minced (optional, adjust to taste))
- 1 tbsp Fresh Thyme(chopped)
- 1 tbsp Fresh Parsley(chopped)
- 3 tbsp All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- for frying Vegetable oil
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the grated dasheen, yam, and cassava. Squeeze out any excess moisture from the grated vegetables.
- 2
Add the chopped onion, minced garlic, minced scotch bonnet (if using), chopped thyme, and chopped parsley to the bowl.
- 3
In a separate small bowl, whisk together the flour, baking powder, salt, and black pepper. Add this dry mixture to the vegetable mixture.
- 4
Mix all ingredients thoroughly until well combined. The mixture should hold together when pressed.
- 5
Heat about 2 inches of vegetable oil in a deep frying pan or pot over medium-high heat until shimmering (around 350°F or 175°C).
- 6
Carefully drop spoonfuls of the fritter mixture into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- 7
Remove the fritters with a slotted spoon and drain on paper towels. Serve hot.
ð¡ ããã®ã³ã
- âEnsure the ground provisions are grated finely for even cooking.
- âSqueeze out excess moisture to prevent soggy fritters.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âServe with a spicy dipping sauce or a side of local relish.
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- Add shredded saltfish for a more substantial fritter.
- Incorporate finely chopped bell peppers for added color and flavor.
- Experiment with different ground provisions like sweet potato or eddo.