Caribbean Fritters by Chef Jacob Cureton

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Caribbean Fritters by Chef Jacob Cureton

This recipe is complements of Chef Jacob Cureton of Junior’s on Harrison.  If you’d like to hear the interview by Chef Amy Sins on New Orleans by Mouth- listen HERE

Scale

Ingredients

1 Sweet potato (peeled and large diced)
1 Sweet plantain (peeled and large diced)
1 Green plantain (peeled and large diced)
1 tbsp Garlic (chopped)
2 tbsp Puerto Rican sofrito/recaito*
1/4 cup Garlic oil
2 tsp Salt
Cilantro for garnish
Queso Fresco for garnish

*Puerto Rican Sofrito
(also can purchase Goya Recaito from supermarkets)
2 medium green bell or Cubanelle peppers (seeds removed)
2 medium onions (peeled)
1 head of garlic (peeled)
1 bunch of culantro leaves
6 ajies dulces (small sweet chile peppers)

Chop and blend all ingredients in food processor or blender.

Instructions

Preheat fryer to 350 degrees, then fry the sweet potatoes until almost tender. Repeat with the green plantains. Then fry the sweet plantains until golden brown (about 2 min.) Let then cool for a few minutes, then mash up all the ingredients together.  Scoop into small fritter shaped balls, and fry again at 350 degrees until brown and crispy. Serve with sweet pickled onions and peppers. I like to top with a little cilantro and queso fresco.

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