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Appetizers

Appetizers

Marinad (fritters)

I want start this post by first saying that I put fritters as the English translation because that’s what they are. These can be made with chicken, cod fish or smoked herring. If I had chosen one of those, chicken for example, then this would be called chicken fritters; but since I didn’t we’re gonna go with just plain ole fritters.

This is one of my favorites when it comes to fritay; I could OD off of this, get food drunk I tell you!!! I played around with this recipe a lot until I got what closely mimicked marinad that I’ve had in Haiti and some Fritay restaurants here in New York. Once I achieved that I was sooooo happy to share it with you guys.

Watch me make Marinad here:

Ingredients

  • 1 cup all purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 2 1/2 tablespoons epis
  • 2 tablespoon pikliz juice
  • 1/3 cup + 2 1/2 tablespoons chicken broth
  • 1 tablespoon fresh parsley, chopped
  • About 1 1/2 - 2 cups vegetable oil for frying

Instructions

1

In a medium bowl, thoroughly mix flour, baking powder, salt, garlic powder and onion powder together. Add parsley, epis, pikliz juice and chicken broth and mix.

2

On a medium flame, add oil to pot and let it heat up. Taking a 1/2 tablespoon at a time, fry the marinad on both sides until golden brown. This recipe makes about 13 fritters.

3

Drain on a plate lined with paper towel, serve with pikliz and enjoy!

Notes

If you don't have pikliz (you should have pikliz) you can substitute that with any hot sauce of your choice. To make this vegan use vegetable broth or water instead of chicken broth. Dip this in to pikliz and sauce (that's what I like to do, yum!)

Appetizers

Akra (Malanga fritters)

Have you ever liked something but never really loved it? That’s the kind of relationship I have with akra, I like it but I’m not in love. Weird way to start a post for a recipe, yes, I know LOL! Some people on the other hand absolutely love it and that is the reason why I had to come up with a recipe to post in the fritay series. It’s only right and besides it’s not about what I like, in the words of the princess from the classic movie Coming To America, “Whatever you like.” LOL

That being said I came up with a simple recipe that taste pretty good (coming from someone who doesn’t love this dish). They fried up nice and crispy on the outside (I regret not capturing the crunch after biting into one of these babies). This is a staple in fritay so I definitely had to add this, hope you try and like it.
Watch me make akra here:

Ingredients

  • 1 cup grate malanga (yautia)
  • 2 tablespoon epis
  • 1/4 teaspoon cayenne pepper (may substitute w/blk pepper)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon salt (salt to taste)
  • 1 1/2 tablespoon pikliz juice

Instructions

1

Add epis, dry seasoning and pikliz juice to grated malanga and mix thoroughly.

2

Add about 1 1/2 cup of vegetable oil to a pot and fry your akra, brown on both sides.

3

Drain on a plate lined with paper towel, enjoy!

Notes

When grating your malanga aka yautia grip it with a paper towel cause those suckers are pretty slippery, or just use a food processor and process it into a paste (some people finely shred it). Use a knife to pick up the batter to create that long shape (watch me do that in the video). I used vegetable oil to fry it (in case you're wondering).

Appetizers/ Side dish

Banann Peze (Fried Plantains)

What is Griyo without banann peze (fried plantains)? I don’t know cause I always eat griyo with plantains, they just go together!! Now plantains on the other hand, I can just eat that with some sòs(sauce) and pikliz(spicy coleslaw). I love both green and sweet yellow plantains equally.

Watch me make Banann Peze:

 

Banann Peze (Fried Plantains)

Print Recipe
Serves: 4 Cooking Time: 10-15 minutes

Ingredients

  • 1 green plantain
  • 1 cup vegetable oil
  • 1/2 - 1 tsp salt

Instructions

1

Peel plantain, cut into 1-inch diagonal pieces.

2

Add oil to small pan on medium to high heat and fry plantains. Remove from oil, drain on paper towel and flatten using a plantain press.

3

In a small bowl add about 1 cup water along with salt and dip pressed plantains into water, shake off excess and re-fry.

4

Remove from oil and drain on a plate lined with paper towel. Serve with sòs and pikliz.

5

Enjoy!

Notes

*When re-frying the green plantains you can add them into salt water before hand, this gives the salt a chance to penetrate the plantain which gives it that extra tasty taste (Yum). That step is not necessary for the sweet plantains and I wouldn't advise doing so. *If you don't have a plantain press, get creative and find something flat in the kitchen to flatten it with.

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