Trinidad Sweet Potato and Saltfish Fritters
Crispy on the outside and tender on the inside, these fritters combine the sweetness of mashed sweet potato with the savory, briny flavor of saltfish, a beloved snack or appetizer.
🧂 Ingredients
- 250 g Saltfish (cod)(deseeded and soaked overnight, then boiled and flaked)
- 500 g Sweet potatoes(peeled and boiled until tender)
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/2 small Scotch bonnet pepper(finely chopped, seeds removed)
- 2 tbsp Fresh chives(chopped)
- 2 tbsp Fresh cilantro(chopped)
- 1 large Egg
- 1/4 cup Water(or as needed)
- to taste Salt
- 1/4 tsp Black pepper
- for frying Vegetable oil
👨🍳 Instructions
- 1
Boil the sweet potatoes until very tender. Drain well and mash them in a large bowl until smooth. Allow to cool slightly.
💡 Tip: Ensure sweet potatoes are thoroughly drained to avoid a watery batter. - 2
While sweet potatoes are cooking, prepare the saltfish. Boil the soaked saltfish for about 10-15 minutes until tender. Drain, let cool, then flake the flesh, removing any bones or skin.
- 3
To the mashed sweet potato, add the flaked saltfish, chopped onion, minced garlic, finely chopped scotch bonnet pepper, chives, cilantro, egg, salt, and black pepper. Mix well to combine.
💡 Tip: Taste the saltfish before adding salt to the mixture, as it can be quite salty. - 4
Gradually add the all-purpose flour and baking powder to the mixture, mixing until a thick batter forms. Add water a tablespoon at a time if the batter is too stiff, but it should be thick enough to hold its shape.
💡 Tip: The batter should be thick, not runny, for the fritters to hold together during frying. - 5
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).
💡 Tip: Use a thermometer to ensure the oil is at the correct temperature for even frying. - 6
Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot. Fry in batches for about 3-4 minutes per side, until golden brown and cooked through.
💡 Tip: Fry in batches to maintain oil temperature and ensure even cooking. - 7
Remove the fritters from the oil with a slotted spoon and drain on paper towels.
💡 Tip: Draining on paper towels absorbs excess oil.
💡 Pro Tips
- ✓The saltfish needs to be thoroughly desalted by soaking and boiling to avoid an overly salty fritter.
- ✓Adjust the amount of scotch bonnet pepper for desired heat.
- ✓These fritters are best served warm.
🔄 Variations
- Add a pinch of curry powder to the batter for an extra layer of flavor.
- Serve with a spicy mango chutney or a cooling yogurt dip.