Bahamian fritter batter
In the Bahamas, fritters are a versatile and beloved dish served in various settings and occasions. Depending on the type of food, the basic fritter batter or a thin version is used. The batter can also be sweet for fruit fritters.
Ingredients
Instructions
To make the basic fritter batter, combine flour, baking powder, salt or sugar, beaten egg, milk and melted fat, in this order. Stir lightly, only enough to combine them.
To make thin fritter batter, use only 1 cup of flour and 1 teaspoon of baking powder. If the batter does not adhere to the food when dipping, add 1-2 tablespoons more of milk. For a slightly thicker texture, use only 2/3 cup of milk.
Add chopped meat, seafood, fruit or vegetables to the batter last. Mix slightly.
Heat oil in a deep pan at 375º F. Drop a tablespoon of batter at a time into hot oil. Fry a few pieces at a time, keeping the heat constant, until golden and crispy, 3-5 minutes.
Drain in absorbent paper before serving.
Notes
Fritters are typically enjoyed as an appetizer or snack, as casual meals, as street food and in beach days.
The batter should be enough for 1 1/2 cups of chopped seafood or ham, or for 2 cups of chopped vegetables, using the savory version; it would also be enough for 2 cups of chopped or mashed fruit.
The food can be added to the batter chopped, minced or mashed.
Foods typically cooked with the basic fritter batter
Seafood or meat: Chopped conch, crab, clams, shrimp, lobster or ham.
Vegetables: Chopped or mashed corn, tomatoes, potatoes, squash.
Fruits: Chopped apple, mashed banana or crushed pineapple.
Foods typically cooked with thin batter
Seafood or meat: Whole mussels, shrimp, scallops, oysters, fish fillets, chicken pieces.
Vegetables: Cauliflower, mushrooms, onion rings, eggplant or zucchini slices.
Fruits: Sliced bananas, pineapples or apples.
Source
Fritters are a staple at festivals such as Junkanoo, a Bahamian cultural celebration held during Christmas and New Year.
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