Callaloo and Black-Eyed Pea Fritters

Starters should not be overlooked, or so Chef Danial Orr thinks. Here is how to spice up Caribbean fritters.

Chef Orr says: “Callaloo is the wild local spinach used throughout the Caribbean. It is different in various islands. Some callaloo is dash pine, which has large elephant eared shaped leaves. Its root is Taro; the root used for those colorful high end potato chips. These leaves should be eaten very young and always cooked thoroughly. In Anguilla, pokeweed, something that we have growing in our farm in southern Indiana, is the Anguillan callaloo.”

Ingredients

2 c. callaloo, shredded Swiss hard, kale, or other toothsome greens may be used

1 small onion, finely chopped

½ c. fresh Black-Eyed Peas (or drained canned peas)

three garlic cloves, minced

1 tomato, finely chopped

1 T butter, melted

¼ c, water

one large egg, beaten

1 ½ c. flower

1 T baking powder

½ tsp salt

1 tsp Paradise Chicken Jerk Spice Blend

oil as needed for frying

In a large saucepan, melt butter, add the garlic, and cook until lightly brown and toasty smelling. Do not over brown or garlic will become bitter. Quickly add the onion, peas, callaloo, and tomato, mixing all the time. Add the water, reduce the heat, and cover to steam until tender, about 5 minutes. (Note: If using canned peas, add them when you add the eggs.) Remove cover and reduce remaining liquid until dry. This will intensify the wonderful flavors. Cool. Add beaten egg. In a large bowl, combine the flour, baking powder, salt, pepper, and jerk seasoning. Mix in the vegetable mixture and add additional water if the batter is too stiff. Fry at 360° in a deep fryer or sauté until golden on all sides. (Note: Always test a small amount of any batter by making a small test portion. Taste it and adjust seasoning as needed.)

Chef's note: Try fanning out the batter and using it to make crepes. They bring this simple fair to new heights when topped with smoked salmon, caviar, or herbed chèvre.

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