05122012-204958-sunday-brunch-corn-frittersThis is a Christmas appetizer recipe inspired by my roots, the Caribbean. These fritters contain traditional Caribbean ingredients. Salt fish is fresh fish that has been salt-cured and dried until all the moisture has been extracted. Callaloo is the leaves of a green vegetable called edoe and is similar to spinach.


Cooking time: 30 mins                                                    Makes 6 servings

Nutrition info (1 fritter):

  • Callaloo is a good source of calcium, potassium, fibre & iron.
  • Energy: 90 kcal
  • Protein: 4g


  • 2 cups raw callaloo cut up
  • 3 ounces dried salted cod fish
  • ½ onion, chopped
  • 1 tomato, chopped
  • 3 cloves of minced garlic
  • ½ Scotch bonnet finely chopped
  • 1 tbsp. margarine
  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1 egg beaten
  • vegetable oil for deep-fryingMethod
  1. Soak the cod in cold water overnight to rehydrate it and remove excess salt.
  2. Remove any bones and skin. Flake and shred the fish into small pieces and set aside
  3. Get a pan and heat margarine; sauté onion and tomato.
  4. Add callaloo and steam for about 5-10 minutes.
  5. Cool and set aside.
  6. Sift flour, measure, and sift again with baking powder and salt.
  7. Beat egg and add to cooked callaloo.
  8. Combine egg and calaloo with flour mixture & flaked fish in a bowl.
  9. Heat frying pan and add oil to a depth of ½ inch.
  10. Drop by tablespoon in hot oil and fry.
  11. Serve hot.