Guest guest Posted January 29, 2007 Report Share Posted January 29, 2007 @@@@@ Jamaican Cornmeal Fritters - Vegan 2 c. coarse or yellow cornmeal 1 t. baking powder 1 onion, finely chopped 2 whole scallions, finely chopped 1/2 Scotch bonnet pepper, (any color) seeded and minced or 1/2 t. hot sauce 1/2 c. vegetable oil In a medium-size bowl, mix together the cornmeal and baking powder. Add coconut milk and stir until the batter is smooth. Add the onion, scallions ans Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn't stick to your hands. In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove fritter and drain them on paper. Serve while still hot. Tip: These can be fried in advance and reheated in a 350 degree F. oven for 10 mins. Or you can microwave them for 1 min. Makes 12 fritters (6 servings) Source: Lucinda's Authentic Jamaican Kitchen by Lucinda Scala Quinn Formatted by Chupa Babi in MC: 01.28.07 These savory morsels complement many vegetarian entrees such as quick- fried cabbage. The spice of the pepper combines with the sweetness of the coconut milk for a clean and complex, yet salt-free, flavor. Try them as appetizers topped with a spoonful of Pawpaw Pepper Sauce or Mango Chutney. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2007 Report Share Posted January 29, 2007 , " Chupababi " <alcovi wrote: > > @@@@@ > Jamaican Cornmeal Fritters - Vegan > 2 c. coarse or yellow cornmeal > 1 t. baking powder > 1 onion, finely chopped > 2 whole scallions, finely chopped > 1/2 Scotch bonnet pepper, (any color) seeded and minced or 1/2 t. hot > sauce > 1/2 c. vegetable oil > > > > In a medium-size bowl, mix together the cornmeal and baking powder. > Add coconut milk and stir until the batter is smooth. Uhhhh... what coconut milk? -Erin www.zenpawn.com/vegblog > Add the onion, > scallions ans Scotch bonnet pepper, and stir the mixture until well > combined. The batter should be moist yet firm enough to form 2-inch > patties with your hands. Add more cornmeal or liquid (coconut milk or > water) if needed. (Rinse your hands with cold water before forming the > patties so the batter doesn't stick to your hands. > > In a large skillet, heat the oil until it is very hot. Carefully place > the patties into the skillet while lightly shaking the pan to keep > them from sticking. Fry in batches until golden on both sides, about 3 > minutes per side, using more oil if needed. Remove fritter and drain > them on paper. Serve while still hot. > > Tip: These can be fried in advance and reheated in a 350 degree F. > oven for 10 mins. Or you can microwave them for 1 min. > > Makes 12 fritters (6 servings) > > Source: Lucinda's Authentic Jamaican Kitchen by Lucinda Scala Quinn > Formatted by Chupa Babi in MC: 01.28.07 > > These savory morsels complement many vegetarian entrees such as quick- > fried cabbage. The spice of the pepper combines with the sweetness of > the coconut milk for a clean and complex, yet salt-free, flavor. Try > them as appetizers topped with a spoonful of Pawpaw Pepper Sauce or > Mango Chutney. > > ----- > Quote Link to comment Share on other sites More sharing options...
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