Haitian · Snack · Medium
Marinad (Haitian Herb Fritters)
0.0 (0 ratings)- Total
- 45 min
- Prep
- 25 min
- Serves
- 6
- Calories
- 200
Little spoonfuls of garlic-and-herb batter fry into craggy golden bites, a savory street snack from Haiti with a soft center.
A loose batter gives Marinad (Haitian Herb Fritters) their irregular edges and soft middles. Parsley, scallions, and a little hot pepper season these small fried bites from Haiti, with no filling needed for a fragrant mouthful.
The batter should drop reluctantly from a spoon, rather than pour. Fry small spoonfuls so the centers cook before the ridges darken, and leave room between them so the oil stays hot.
Method
Whisk the flour, baking powder, salt, and black pepper together. Stir in the water, lime juice, scallions, parsley, garlic, and scotch bonnet pepper until a thick spoonable batter forms.
Let the batter stand for so the flour hydrates. Set a wire rack over a baking sheet beside the stove.
Heat the vegetable oil in a heavy pot to 350°F (175°C). Drop in tablespoonfuls of batter, six at a time, and fry for per batch, turning once, until evenly golden with no wet batter in the center.
Make about 24 fritters in four batches; frying and oil recovery take about in total. Drain on the rack and serve warm while the ridges are crisp.
Forkue tips
- A small scoop gives evenly sized fritters; scrape off any long batter tails before lowering each spoonful into the oil.
Storing and reheating
Best eaten freshly fried. Refrigerate leftovers for 2 days and reheat on a rack in a 375°F (190°C) oven until the centers are hot and the ridges crisp again.
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Kitchen gear
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Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Marinad (Haitian Herb Fritters): FAQ
Do marinad always contain fish or chicken?
No. Herb-only versions sit alongside versions with flaked fish or cooked chicken. This batter keeps the parsley, scallion, and chile flavors at the front.
Why are the fritters greasy?
Cool oil lets batter absorb fat before a crust forms. Fry small batches and restore the oil temperature before adding the next spoonfuls.
How do I store and reheat Marinad (Haitian Herb Fritters)?
Best eaten freshly fried. Refrigerate leftovers for 2 days and reheat on a rack in a 375°F (190°C) oven until the centers are hot and the ridges crisp again.
How long does Marinad (Haitian Herb Fritters) take?
About 45 min in total: 25 min prep and 20 min cooking.
What do I need to make Marinad (Haitian Herb Fritters)?
The key ingredients are all-purpose flour, baking powder, scallions, parsley, garlic and scotch bonnet pepper, plus pantry basics.
Any tips for Marinad (Haitian Herb Fritters)?
A small scoop gives evenly sized fritters; scrape off any long batter tails before lowering each spoonful into the oil.
