Ackee and Not Saltfish Fritters

Yields1 ServingPrep Time25 minsCook Time25 minsTotal Time50 mins

1 cup Chickpea Flour

1 cup Almond Flour

½ tsp Onion Powder

½ tsp Garlic Powder

1.50 cups Plant Milk of your choice

½ Medium Yellow Onion

½ Tomato

½ tsp Chopped Garlic or Garlic Powder

1 Stalk Scallion

Additional Seasoning of your choice

¼ can Can Hi-Lo Ackee

½ can Jackfruit

½ Nori Sheet

1 tbsp OIl

1

Toast the Nori Sheet:
Heat a pan over medium heat and toast the Nori Sheet without oil until crispy (about 1 minute).
2. Once toasted, chop the Nori finely and set aside.

Prepare the Jackfruit:
Drain and rinse the Jackfruit. Use a fork to shred it into "meat" like pieces.
2. In a bowl, marinate the shredded jackfruit with the chopped Nori, chopped Garlic, and a pinch of Sea Salt. Let it marinate for about 1 hour.

Make the Batter:
In a large mixing bowl, combine the Chickpea Flour, Almond Flour, Onion Powder, and Garlic Powder.
2. Slowly add the Plant Milk while whisking until you achieve a smooth fritter-like batter.
If the batter is too thick, add more plant milk to your preferred consistency.
3. Fold in the diced Yellow Onion, Tomato, Scallion, and any additional seasonings of your choice.

Combine the Ingredients:
Gently fold the drained Hi-Lo Ackee and the seasoned Jackfruit into the batter, being careful not to mash the ackee.

Fry the Fritters:
Heat 4 tablespoons of Oil in a large pan over medium heat.
2. Once the oil is hot (a few minutes), spoon roughly 1/4 cup of the batter into the pan for each fritter.
3. Cook for about 2 minutes until the edges start to brown. Use a spatula to gently lift the edges, and when the fritter is crispy to your liking, flip it over and cook the other side until golden brown.

Serve:
Once both sides are crispy and golden, remove the fritters from the pan and place them on a paper towel to drain excess oil.
2. Serve hot and enjoy!

Nutrition Facts

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