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Feeding my Fritter Addiction – THIS SITE HAS MOVED

February 17, 2010





No I did not eat  fritters for a whole month but I have been compiling just a few fritters that are made in the Caribbean. My few in today’s post is nothing compared to the fritters that are made.

A fritter is a flour based batter that is deep friedor shallow fried. Do not run away yet, I have been working very hard to find ways of baking fritters so I can eat more than just one. The key to making a bakable fritter is to thicken the batter and to add a good rising agent so that when the heat hits the fritter it can still hold some shape.

Sometimes fritters can be sweet like pumpkin and banana. These are suitable for brunch and are common in Jamaica and Barbados.

It could be savoury like the Eggplant accras which taste exactly like Barbadian fish cakes which may be good news to some of you and bad news for others. These are suitable for breakfast or as appetizers and these are common in the English and French speaking Caribbean islands.

It could be sweet and savoury like the Barbadian Bake or Float. This was the first time making a Bajan Bake and the batter is similar to pancake batter. These are sold all around the island from 6 am to 10 am.

Oh it could be savoury stuffed with chickpeas and chutneys like the Trinidadian Doubles which is made up of two fritters called bara and they are overlapped and filled with flavourful chickpeas and a variety of chutneys. This is one of the most common street foods in Trinidad and most popular.

Trinidadian Double

Finally they can be fritters that just taste great like Phuorlie that is also from Trinidad sold as a street food. I have this bad habit eating them with Kuchela…I know shame on me. These are eaten with sweet chutneys e.g mango. I like my phulorie thicker than usual but these can be watered down and made lighter.

Some fritters are eaten with condiments like Phulorie and eggplant accras and some are tossed in sugar and spice like pumpkin fritters and banana fritters.

All of these recipes will be in Vegan in the Sun out in the Fall.

What are you favourite hometown fritters? Please share.

14 Comments leave one →
  1. February 17, 2010 1:06 pm

    Mmm…nothing beats a crispy fried fritter. Pure comfort food.

  2. February 17, 2010 8:51 pm

    Pholourie and kuchela is what we grew up eating at home. Chutney was when it was sold I think. And home it was always the traditional heavier pholourie. As well as the original bara, which is a more substantial fried bread, also eaten with kuchela (p.s. doubles doesn’t have a singular – Trinis like to pluralise 😀 )

    • Taymer permalink*
      February 17, 2010 9:22 pm

      I thought I was wrong for eating these with Kuchela as I am not Trini. I think it works well with the dish. I also like more substantial fritters too thats prob why u like the bajan fishcake which is not as empty and light as the other ones. I took your advice a while ago and started creating my own bara recipes with a mix of split pea flour and now it is the only bara I can eat as there is more to eat.. if u get what I am saying. I found some phulorie to be too light and because I like heavier fritters I did not like my first run in with them…do not let me get started on the pholourie mix:( I gave my husband some doubles last year for the first time and when he went down to Barbados and tried the one from the streets he did not like them anymore. Made some again for the book and he is a fan again. I think they pack too much in a container and they start to sweat too much. This is great as it makes the doubles more pliable but it makes them slightly soggy and now I see this bad trend in Barbados with pre wrapped doubles! I love doubles but I would never buy that.

      • February 17, 2010 9:41 pm

        definitely no to the pre-wrapped doubles. they try that in Guyana sometimes too. the packing of the bara makes it limp yes, but that gives it the characterstic ease of wrapping 🙂 which I don’t replicate at home.

  3. February 18, 2010 9:08 pm

    Just passing through to see how things are going. Must commend you on the doubles and of course the pholourie. Pholourie and kuchela a definite favourite but then pholourie and any of the chutneys taste great!

    AA! Look who! Chennette girl long time no see 🙂

    • Taymer permalink*
      February 18, 2010 9:42 pm

      because there was Carnival you play u aint cooking? tsssk

  4. February 20, 2010 10:31 am

    Fried dough fritters are one of my favorite things in the world. Seriously, on any given day if you ask me what I’m craving I’ll say fried, savory dough! Usually in sambusa form, but these look FANTASTIC!

  5. February 20, 2010 11:16 pm

    Sweet sauces are nice with phulourie but my favourite sauce is the sweet sour taste of a tamarind dipping sauce with a slight pepper:-) I like a light phulourie.

    • Taymer permalink*
      February 21, 2010 8:24 am

      of course u do smile like that there is a divide on that i adjusted the water in the recipe for light it is just a matter of water that sounds good i made this tamarind sauce a while ago and it was so good and i made it on a whim i dont remember the recipe or can find fresh tamarind yet not the season

  6. February 21, 2010 5:23 pm

    Fritters like pakoras are ultimate comfort food. I love them both!

  7. February 25, 2010 3:37 pm

    oh my goodness, fritter fabulous all over the place! They all look so good, how do you resist? I’m especially jonesing for those cornmeal ones, yum… totally jealous of your caribbean access to sunny food!

  8. February 26, 2010 3:02 pm

    Wow you were on a roll! Everyone of those fritters looks fabulous & delicious without the grease! Well done.

  9. March 2, 2010 6:23 pm

    Please excuse me while I wipe the drool off my chin 🙂

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