Callaloo & Coconut Cream Fritters

Instructions

1. 1Finely chop the 2 cups of callaloo. Finely chop the 0.25 small scotch bonnet pepper, removing the seeds if you prefer less heat. Finely chop the 2 cloves of garlic. Finely chop the 1 teaspoon of thyme.
2. 2In a medium bowl, combine the 0.75 cup of gluten-free all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk these dry ingredients together until they are well mixed.
3. 3Add the chopped 2 cups of callaloo, the chopped 0.25 small scotch bonnet pepper, the chopped 2 cloves of garlic, the chopped 1 teaspoon of thyme, and the 0.5 cup of coconut milk to the bowl with the dry ingredients. Mix everything together thoroughly until you have a smooth batter.
4. 4Place a 25.4 cm skillet over medium heat. Add the 2 tablespoons of coconut oil to the skillet and let it heat up for about 1-2 minutes. The oil is ready when it shimmers.
5. 5Carefully drop rounded tablespoons of the batter into the hot 2 tablespoons of coconut oil in the skillet. Fry the fritters for 2-3 minutes on each side. They are done when they are golden brown and puffed up.
6. 6Use a slotted spoon to remove the cooked fritters from the skillet. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Callaloo & Coconut Cream Fritters warm.

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