👨‍🍳 Instruktioner

1. 1

   Boil the sweet potatoes until very tender. Drain well and mash them in a large bowl until smooth. Allow to cool slightly.

   💡 Proffstips: Ensure sweet potatoes are thoroughly drained to avoid a watery batter.
2. 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. 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.

   💡 Proffstips: Taste the saltfish before adding salt to the mixture, as it can be quite salty.
4. 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.

   💡 Proffstips: The batter should be thick, not runny, for the fritters to hold together during frying.
5. 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).

   💡 Proffstips: Use a thermometer to ensure the oil is at the correct temperature for even frying.
6. 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.

   💡 Proffstips: Fry in batches to maintain oil temperature and ensure even cooking.
7. 7

   Remove the fritters from the oil with a slotted spoon and drain on paper towels.

   💡 Proffstips: Draining on paper towels absorbs excess oil.