Wakey wakey! breakfastrecipes

Loaded fritters

By Nathaniel Smith Serves 4 | Prep 40 mins plus soaking | Cook 30 mins

FOR THE FRITTERS

400g (2 cups) tinned
young jackfruit
3 tsp salt
1 tbsp olive oil
300g (2⅓ cups) plain
(all-purpose) flour
2 tbsp roughly blitzed
nori sheets
½ tbsp baking powder
2 tsp all-purpose
seasoning
2 tsp sugar
1 tsp black pepper
½ tsp smoked paprika
⅓ of a red bell pepper,
medium diced
⅓ of a green bell
pepper, medium diced
⅓ of a yellow bell
pepper, medium diced
1 small onion
1 spring onion (scallion)
½ a Scotch bonnet
pepper (with or
without seeds)
2 tsp fresh thyme leaves
200-230ml (1 cup)
cold water
vegetable oil, to fry

FOR THE ACKEE

540g (3½ cups)
tinned ackee
1 tbsp vegetable oil
1 onion, diced
½ a red bell pepper,
medium diced
½ a green bell pepper,
medium diced
½ a yellow bell
pepper, medium diced
2 garlic cloves, minced
3 sprigs of thyme,
leaves picked
¼ of a Scotch bonnet
pepper
1 spring onion
(scallion), sliced, plus
extra to garnish
1 tsp black pepper
½ tsp ground allspice
10 cherry tomatoes,
whole or halved
salt
agave

1 First, drain the water from the jackfruit, then bang it in a bowl and break it into smaller pieces either using your hands or a fork. Season with the salt. Cover and let this sit for 30 minutes: this draws out the moisture to prevent the jackfruit from tasting mushy. I find it best replicates the ‘salted cod’ taste.

2 Place the jackfruit in a muslin cloth or clean tea towel and squeeze out excess moisture. In a pan over a medium heat, add the oil, then the jackfruit and sauté for 5 minutes.

3 While the jackfruit cools, combine the flour, nori, baking powder, seasoning, sugar, black pepper and paprika. Whisk together, then add half the bell peppers, onion, spring onion and the cooled jackfruit. Give it a mix and pop to the side.

4 I like to blend the remaining peppers, onion and spring onion along with the Scotch bonnet and thyme. Add the blended pepper mixture to the jackfruit mixture and gradually mix in half the water. Once it starts to come together, you want to continue to add the remaining water. It should resemble a thick porridge-like consistency that will still pour from a spoon.

5 Cover and allow to sit for 30 minutes; this allows the flour to soak up the ingredients.

6 Now, in a non-stick pan, add enough oil to shallow fry, roughly 5mm-1cm (¼-½in) deep. Heat the oil over medium-high heat and, once the oil is hot, drop to medium heat. (Test with a toothpick/wooden spoon – if it bubbles when you place it in, the oil is hot enough.) Dollop the fritter mixture into the pan, just like for pa