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:


  • 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



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.


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.


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


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!)

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