Stamp-and-Go (Salt Cod Fritters)
"These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor. It first appeared in our November 2011 issue along with Betsy Andrews's story Good Morning, Jamaica...."
INGREDIENTS
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These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro
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SERVES 6–8
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INGREDIENTS
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FOR THE CULANTRO SAUCE:
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2 cups mayonnaise
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½ cup finely chopped culantro or cilantro
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¼ cup finely chopped parsley
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1 tbsp. white wine vinegar
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1 tbsp. fresh lime juice
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2 tsp. lime zest
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1 tsp. finely chopped basil
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1 tsp. finely chopped thyme
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2 cloves garlic, finely chopped
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½ Scotch bonnet or habañero chile, stemmed, seeded, and minced
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Kosher salt and freshly ground black pepper, to taste
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FOR THE FRITTERS:
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1 lb. dried salted cod
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1 tbsp. canola oil, plus more for frying
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6 cloves garlic, minced
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2 small yellow onions, minced
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2 scallions, finely chopped
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½ Scotch bonnet or habanero chile, stemmed, seeded, and finely chopped
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2 cups flour
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3 tbsp. baking powder
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2 tsp. kosher salt
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1 tsp. ground black pepper
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6 eggs, lightly beaten
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