These savory morsels complement many vegetarian entrees such as Quick-Fried Chicken (page 38). The spice of the pepper combines with the sweetness of the coconut milk for a clean and complex, yet salt-free, flavor. Try them as appetizers topped with a spoonful of Pawpaw Pepper Sauce (page 92) or Mango Chutney (page 91).
- 2 cups coarse or yellow cornmeal
- 1 teaspoon baking powder
- 2 1/4 cups coconut milk
- 1 onion, finely chopped
- 3 whole scallions, finely chopped
- 1/2 Scotch bonnet pepper (any color), seeded and minced, or 1/2 teaspoon hot sauce
- 1/2 cup vegetable oil
- In a medium-size bowl, mix together the cornmeal and baking powder. Add the coconut milk and stir until the batter is smooth. Add the onion, scallions, and Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form into 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn’t stick to your hands.)
- In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove the fritters and drain them on paper. Serve while still hot.
Note: These can be fried in advance and reheated in a 350 degree oven for 10 minutes. Or you can microwave them for 1 minute.