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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
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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