Jamaican Callaloo Fritters
Fritters are my quick go-to for easy breakfasts, sides, or appetizers, and I have many reliable recipes for you to try, like Corn and Banana Fritters.
This recipe becomes especially easy with precooked Callaloo. Prepare the callaloo in advance, then simply mix in the batter when you’re ready to cook this flavorful Jamaican dish.
Rich in nutrients and protein, callaloo makes this dish both healthy and delicious. Give my Jamaican Callaloo Patty Recipe a try!
Jamaican Callaloo Fritters
I enjoyed saltfish fritters also known as, Stamp and Go while growing it. It was eaten for breakfast or snacks and was one of the food that was carried when people traveled. Jamaican Callaloo fritters is a vegan version that tastes absolutely satisfying.
They are perfect for adult and children’s lunch packs or bring on family trips.
Jamaican Callaloo Fritters Ingredients
- Callaloo Recipe
- Chickpea Flour
- Nutritional Yeast Flakes
- Onion Powder
- Baking Powder
- Salt
- Coconut Oil
Where Can I Buy Fresh Callaloo?
Fresh callaloo can be purchased at West Indian, Indian, and Chinese supermarkets, it is also known as amaranth. Canned callaloo is sold online and at some major supermarkets.
What Are Callaloo Substitutes?
If callaloo isn’t available in your area, you can substitute it with spinach, Swish Chards or mustard greens.
How To Make Jamaican Callaloo Fritters?
- Make a batch of and set aside. You can substitute the fresh callaloo for 1 can of callaloo drained.
- Mix chickpea flour, nutritional yeast flakes, onion powder, garlic powder, baking powder, salt in a medium bowl, add water or vegetable broth and stir to combine.
- Stir the callaloo into the chickpea batter and mix well.
- Heat oil in a large skillet over medium-high, drop callaloo batter, about 2 tablespoons for small fritters or 1/4 cup for larger ones, in the oil. Cook on both sides until brown. Transfer to a serving platter and serve with Vegan Ackee.
- You can also bake fritters on a baking sheet lined with parchment paper at 400 degrees F for 30 minutes, turning halfway.
Other Fritters Recipes To Try
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Jamaican Callaloo Fritters
Equipment
Ingredients
- 1 batch Jamaican Callaloo Recipe recipe below
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil
Jamaican Callaloo Recipe
- 4 cups callaloo chopped and tightly packed
- 1 tablespoon olive oil or coconut oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 green onions chopped
- 2 sprigs thyme
- 1 medium tomato chopped
- Salt to taste
- 1 Scotch Bonnet pepper whole or 1/4 teaspoon cayenne pepper
- 2 tablespoons water
Instructions
To Prepare The Batter
- Mix chickpea flour, nutritional yeast flakes, onion powder, garlic powder, baking powder, salt in a medium bowl, add water or vegetable broth and stir to combine.
- Stir the callaloo into the chickpea batter and mix well.
- Heat oil in a large skillet over medium-high, drop callaloo batter in the oil, (about 2 tablespoons for small fritters or 1/4 cup for larger ones). Place fritters about 2 inches apart. Cook on both sides until brown. Transfer to a serving platter lined with paper towels and serve with Vegan Ackee.
To Prepare The Callaloo
- Peel the outer membrane of each stalk of the callaloo and remove the old outer leaves. Place callaloo in a bowl and cover it with cold water. Place 1/2 tsp salt and set aside while preparing the remaining vegetables. Discard water, then rinse with water and drain. Chop callaloo
- Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, and saute until onion is translucent. Add callaloo and water, and allow to simmer on low heat for 5-10 minutes or until tender.
Really tasty! However, using a Scotch bonnet whole, I found no heat arrived in the mixture… maybe next time I’ll pierce the chilli..?
I like the look of your recipes, I’m going to try the black rice pudding for sure, thanks!
it tends to give the dishes more flavor rather than spicyish. I recommend adding a pinch of cayenne pepper to the mix for that kick of heat.
Very delicious and tasty food
Made these today and substituted fresh callaloo for tinned. They were very light and moist using gram flour – I’d definitely make these again, although I might try baking them next time to cut down on the oil. Thanks for another great recipe!
Girl!!! This is a banging receipe! I totally loved it! Who would have thought. The chic pea flour much better than regular flower! Shout out to your sweet Mom for this one here! Blessings🙏🏽💕
Linda, thank you. I’m so happy you enjoyed it. Blessings to you and your loved ones.
Hello…If I use spinach, what’s one batch? 1 cup enough? Also prepared means just washing it and dicing it a bit?thanks
Karin, 1 cup will work.
Made these for breakfast and they were delicious!
I’m happy you enjoyed it, thank you Lari for sharing with us your feedback.
Hi Michelle, thanks for sharing this recipe. I was searching for a gluten free recipe for my mom. Going to her house for father’s day brunch on Sunday. Wanted to take some fritters but something that everyone can enjoy so I don’t have to make two batches.
How do they fair in comparison to regular for l flour salt fish fritters?