Recipe of the Week
8 oz. salted cod. Soak overnight.
2 T green onion, chopped
2 T red pepper, diced
¼ Cup diced white potato, cooked
¼ Scotch bonnet pepper for heat, if desired
¼ t salt
¼ t pepper
2 eggs beaten
½ Cup breadcrumbs
Vegetable oil for frying
Soak cod overnight, changing water several times. Drain and boil cod about 20-25 minutes. Flake when cool.
Combine peppers, onions, potatoes and seasonings.
Pulse lightly in a food processor. The filling should be airy and light.
Place about 2 tablespoons of filling in your hand and squeeze tightly and form a ball.
Dip the rolled filling in egg wash and toss in the breadcrumbs.
Carefully fry in vegetable oil at 350 degrees until fritters turn golden brown.