Callaloo and Coconut Fritters

Ingredients

• 1 bunch Callaloo
• 1 cup All-Purpose Flour
• 1/2 cup Coconut Milk
• 1 teaspoon Baking Powder
• 2 stalks Green Onion
• 2 cloves Garlic
• 1/4 small Scotch Bonnet Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Vegetable Oil

Instructions

1. 1Wash the 1 bunch of callaloo. Chop it finely. Place the chopped callaloo in a pot of boiling water and blanch for exactly 2 minutes. Drain the callaloo thoroughly and squeeze out as much excess water as possible.
2. 2In a large bowl, measure and add the 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Finely chop the 2 stalks of green onion and mince the 2 cloves of garlic. Finely chop the 1/4 small scotch bonnet pepper (if using). Add the chopped green onion, minced garlic, and chopped scotch bonnet pepper to the bowl with the dry ingredients.
3. 3Gradually pour in the 1/2 cup of coconut milk while mixing the ingredients in the bowl. Continue mixing until you have a smooth batter with no lumps.
4. 4Add the blanched and squeezed callaloo to the batter. Stir everything together until the callaloo is evenly distributed throughout the batter.
5. 5Pour the 1 cup of vegetable oil into a large skillet. Heat the oil over medium heat until it reaches 350°F (175°C).
6. 6Carefully drop rounded spoonfuls of the batter into the hot vegetable oil. Fry the fritters for 2 to 3 minutes on each side. They are done when they are golden brown and crispy all over.
7. 7Remove the cooked fritters from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve the fritters warm.

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