jamaican

Saltfish and Pumpkin Fritters with Scotch Bonnet Yogurt Dip

This pan-fried dish pairs saltfish, soaked and drained with pumpkin, cooked and mashed, plain greek yogurt and scotch bonnet pepper, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner Snack

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

67 g Carbohydrates

25 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g saltfish (salted cod), soaked and drained 95 kcal
152g pumpkin, cooked and mashed 40 kcal
18g scallions, finely sliced 6 kcal
2g fresh thyme leaves 2 kcal
63g all-purpose flour 229 kcal
3g baking powder 3 kcal
27g water 0 kcal
21g canola oil 186 kcal
107g plain greek yogurt 78 kcal
9g lime juice 3 kcal
4g scotch bonnet pepper, minced (seeded for less heat) 1 kcal
1g black pepper, ground 2 kcal

Cooking instructions

saltfish (salted cod)water
Rinse the soaked saltfish, then simmer in fresh water for 8-10 minutes until tender. Drain well, cool slightly, and flake into small pieces; discard any bones.
saltfish (salted cod)pumpkinscallionsfresh thyme leavesblack pepper
In a bowl, mash the cooked pumpkin until mostly smooth. Stir in scallion, thyme, black pepper, and the flaked saltfish.
all-purpose flourbaking powderwater
Add the flour and baking powder and mix. Add water 1 tablespoon at a time until you have a thick drop-batter that holds its shape on a spoon.
canola oil
Heat the oil in a small skillet over medium heat. Drop the batter by heaping tablespoons and flatten slightly; fry 2-3 minutes per side until deep golden and cooked through. Drain briefly on paper towel.
plain greek yogurtlime juicescotch bonnet pepper
Stir yogurt with lime juice, minced scotch bonnet, and a pinch of salt. Serve fritters hot with the dip.