Haitian marinades are a spiced batter, deep-fried fritter. Growing up, it was and still is something we eat as street food , take out and family or game night. We usually have marinade alongside plantains, patties, chicken, fried fish and Pikliz (Learn how HERE). Marinade can be made with fish, chicken but if you’re a vegan you just don’t add any; it’s not going to take out the flavor. It’s quick and very easy.
INGREDIENTS
1/2 bell pepper, minced
1/2 onion, minced
1 garlic clove, crushed
1 scallion, chopped
2 cups of water
2 tbsp of epis (See my latest post how to make EPIS or just use dry spices if EPIS not available)
1 chopped scotch bonnet. ( dry red pepper will work if you don’t have scotch bonnet. Not recommended if you don’t like spicy)
1 tsp of parsley
1 cup of self rising flour(No baking soda)
1/2 cup of olive oil
DIRECTIONS
STEP 1:
On a cutting board, chopped your ingredients: bell and scotch bonnet pepper, onion, garlic clove and parsley
STEP 2:
Mix in the flour, epis or seasoning salt and all the ingredients in a bowl, add your water and mix until it becomes consistent.
STEP 3:
In a deep fryer or large skillet, drop 2 tablespoons of batter into the hot oil over medium-high heat. If your stove is numbered, 7 is perfect. Hot enough for them to be fully cooked without being burnt, also prevent them from being soggy or too oily.
STEP 4:
Turn once to brown each side.
STEP 5:
Serve with a side of pikliz. Enjoy!
