- Yield: 6 servings
- Prep Time: 40 minutes
Need proof of how much eddos are loved in the Caribbean? It's hot in the Caribbean year-round, but it's even hotter standing over a pan, frying up this very popular fritters dish. Yet it's lovingly done, as often as possible.
- Eddos - 2 lbs
- Flour - 1/2 cup
- Cornmeal - 1/3 cup
- Paprika - 1 tsp
- Cayenne pepper - 1/4 tsp
- Salt - 1 tsp
- Water - 1/2 cup
- Baking powder - 1/4 tsp
- Canola oil - 1/4 cup or enough to fill your saucepan 1/4" deep
- In a large saucepan over high heat, add enough water to cover the eddos. Bring the water to a rapid boil. Add the eddos and boil for 15 to 20 minutes. Add more water when necessary to keep the eddos covered.
- Drain and peel the eddos after boiling. They are slippery when cooked. Use a clean cloth or a new scouring pad to hold them while peeling. Grate the eddos. This can be done up to 2 days ahead of time; just store the eddos in water that covers them and drain before step 3.
- In a large bowl, add the flour, cornmeal, paprika, cayenne pepper, salt, water and baking powder. Stir to combine.
- Over medium-high heat in a large skillet, add the oil and heat for 4 minutes.
- Press together a small, flat patty of eddo. Place in the cornbread mixture and coat both sides. Using a slotted spoon, remove from the cornbread mixture and add to the oil in the skillet. Turn when golden brown on one side. Remove when golden brown on the other side. Drain on paper towels.
- While waiting for the fritter to turn golden brown, make other patties and fill the skillet
- .Serve warm.