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


-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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