If you have ever been to the Caribbean you probably tried a cod fritter or as we call it in Barbados fish cake. This batter takes all of the guess work outside of perfecting a vegan version of this.
These are best served warm with a delicious dip recipe see below.
When you get this you can pop this in the freezer until you are ready to use it, remember to thaw it down completely and stir well before frying.
We have supplied a cooking guide to help you make the perfect batch.
Makes 20 regular size or 30-40 mini fritters.
All purpose unbleached flour, eggplant, onion, scotch bonnet pepper, nori flakes, baking powder, herbs and spices.
Allergens: Contains wheat and gluten
Ingredients (Gluten Free)
Gluten free flour, eggplant, onion, scotch bonnet pepper, nori flakes, baking powder, herbs and spices.
Heat 1.5 cups of oil in a small sauce pot on high heat for 5 minutes. Reduce heat to medium. Test a little batter in the oil to see if it sizzles and floats. Remove tester. With a small spoon drop batter into hot oil and cook for 5 minutes turning the phish cake in the oil until golden brown and the middle is cooked.
Please note this batter can be frozen.