In The Marley Kitchen: Callaloo Fritters with Garlic Herb Dipping Sauce

October 5, 2016



-2 cups chopped fresh Callaloo
-1 small Tomato, finely chopped
-3 Tbsp Red bell pepper, finely chopped
-1/2 medium onion
-1/2 scotch bonnet pepper, minced
-1 Tbsp  Tomato ketchup
-1 tsp Dried thyme
-1/2 tsp Black pepper
-1 tsp Salt 
-1 cup  Water
-1 1/3 cup  Flour
-1/2 cup oil (for frying)


1. Steam and drain callaloo, will cook down to about 1 cup.
2. Mix tomato, red pepper, onion, pepper, scotch bonnet, thyme, salt and black pepper together in a bowl.
3. Add 1 cup of water to mixture and stir
4. Add flour and mix to make batter
5. Pour vegetable oil into non-stick frying pan and heat on High
6. Fry fritters in hot oil; when golden brown and crispy flip to other side and fry until golden brown
7. Drain fritters on plate lined with paper towel; serve warm

*Makes 10 to 12 fritters





-½ cup plain Greek or sour cream

-2 teaspoons chopped parsley

-1 Tablespoon chopped fresh basil

-2 Tablespoons fresh lemon juice

-1 Tablespoon olive oil

-1 teaspoon honey

-1 heaping teaspoon minced garlic

-Salt and fresh ground black pepper, to taste



-Make the sauce by whisking all of the ingredients together except for the salt and pepper. Taste, then add salt/pepper to your taste. Cover and refrigerate until ready to serve.


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