jamaican rice and peas

Rice and Peas with Jerk Pork, Boiled Green Banana, Roasted Carrots, and Pickled Ripe Banana

Long ago, I remember my mother grating fresh coconut to make the coconut milk that goes into rice and peas. She poured boiling water on the coconut in cheesecloth, and strained the milk, twisting and squeezing the grated coconut to give up the milk. Then she would gather all the ingredients in a big pot on the stove and cook it slowly, shifting the pot so the rice would cook evenly, and poking it with  chopsticks to let the steam out. It was a daunting complex recipe. Fortunately, the rice cooker was invented and coconut milk now comes in cans and UHT boxes. Thanks to my sisters for this recipe because making rice and peas is easier than ever! And if  company isn’t coming over to eat this much rice and peas, the leftovers freeze beautifully.

Jamaican Rice and Peas

1 cup kidney beans, soaked overnight in 3 cups water
1 carton coconut cream (250g)
2 cloves garlic, crushed
5 cups rice (rice cooker cups) Recommend Thai jasmine rice
3 stalks scallion, chopped in 2 inch lengths
1/2 tsp thyme
1/2 tsp black pepper
salt to taste
1/2 lb salt pork, cubed or bacon, chopped

1. Rinse soaked beans and discard soaking water. Pressure cook beans with 6 cups water and a little salt until tender, about 25-30 minutes. Save the cooking water for the rice.
2. If using salt pork, rinse salt off, and pressure cook it separately with 4 cups water, 25 minutes. Drain and discard water
3. Wash rice and place in non-stick rice cooker pot.
4. Add beans and beans cooking liquid. Add coconut cream, garlic (optional), scallion, thyme, salt and pepper to taste. After adding the cooking liquid and coconut cream, add additional water to come up to the 7 mark on the pot. Stir.
5. Add salt pork, if using
6. Press the cook button. When the button pops up, taste and adjust seasonings.
7. Serve with fricassee chicken, stew peas, or jerk pork/chicken

If salt pork is unavailable, brown ½ pound of coarsely chopped bacon and add it to the rice just before cooking.

jamaican stew peas


This is my mother’s recipe (via my youngest sister) for stew peas or stewed red kidney beans with beef and salt pork. It is a popular dish in Jamaica and is often eaten with dumplings, rice and peas, and “food”–boiled green banana, Irish potato, carrots, sweet potato, and sometimes boiled dumplings. Slow cooking all day is the best way to make stew peas,  but I came up with a short cut and cooked it in a pressure cooker for 40 minutes. If using the pressure cooker method, increase the liquid to four cups. I also could not find salt pork in Bangkok so I bought pork belly, chopped it up and seasoned it just as I would season the beef, braised it briefly in oil, then continued with the recipe.

Jamaican Stew Peas

  • 2 lbs. stewing beef
  • 1 piece salt pork (rinsed)I can’t always find salt pork anymore, so I’ve been using a pound of bacon
  • 4 carrots (2″ lengths)
  • 2 cans red kidney beans (19 oz. cans), but I prefer the equivalent amount in dry kidney beans and I just soak them in water the night before
  • salt
  • black pepper
  • garlic
  • dry mustard
  • 2 beef bouillon
  • thyme
  • 2 cloves pimento (or ¼ tsp of allspice)
  • Worcestershire sauce
  • Pick-a-peppa sauce
  • 1 inch of coconut cream block or 1 cup coconut cream
  • Approximately 3 cups beef broth
  1. Wipe excess moisture from beef; trim if necessary.
  2. Season beef with salt, black pepper, garlic, and mustard.
  3. Cut salt pork into 4 pieces, boil and drain; or dice the bacon
  4. Mix beef, pork, carrots (if you can add the carrots a couple of hours later, they’re less likely to be mushy) and drained kidney beans in crock pot.
  5. Mix beef bouillon powder in 2 cups of water, thyme, allspice, Worcestershire sauce, and Pick-a-peppa sauce; melt coconut cream in mixture.
  6. Pour sauce over mixture in crock pot, add enough beef broth to almost cover contents, and turn on low heat for 10 to 14 hours.
  7. One and a half hours before serving, turn up the crock pot to high to get it to simmer.
  8. One hour before serving, add dumplings.


2 cups flour
½ tsp salt
2 tsp shortening
½ cup hot water

Mix flour and salt in a bowl. Melt shortening in hot water. Gradually add warm water so that dough holds together but is not sticky. Add more flour if necessary.

To make dumplings, pinch off 1 1/2 inch of dough and roll it between your palms into a skinny string of dough about 3 inches long. If using the pressure cooker, let the pressure out manually and remove the lid. Reheat the stew peas to boiling and drop all the dumplings in the pot. Reduce heat to medium low. Cook the dumplings until they float which might take 10-20 minutes depending on how many there are. You can halve the recipe if you prefer to have less dumplings.

homemade boba pearls


This isn’t a recipe for making bubble or boba tea. What I want to do is to make the boba pearls from scratch. It seemed pretty straightforward: tapioca, water, and a bit of food coloring. I soon found that tapioca starch in Thailand is not the same thing as tapioca flour elsewhere. The recipes on the internet use the terms flour and starch interchangeably but this is wrong. Tapioca starch must be cooked in order for it to become a dough. The starch looks like cornstarch/cornflour and like cornstarch, it is used as a thickener. It is fine and silky but it does not absorb liquid. It clumps into fine grains when water is added but it doesn’t hold together. But heating the starch with water changes it into a dough. Then each boba must be hand-rolled, a labor-intensive endeavor. The added brown sugar provides a deep amber color and a slightly sweet flavor.

Homemade Brown Sugar Boba Pearls (adapted from 3thanwong)

1/2 cup water
1/2 cup brown sugar
1 1/4 cups tapioca starch (not tapioca flour)

Bring the water to a boil in a medium saucepan. Take it off the heat and add the brown sugar, stirring with a wooden spoon until the sugar dissolves. Add the tapioca starch and mix it until no lumps remain. Return the pan to the stove over a low heat and cook the mixture, turning continuously to prevent the tapioca from sticking to the bottom and the sides of the pan. It’s best to use a non-stick pan for this. Cook until the mixture forms a ball. Transfer the dough to the work surface and knead until the dough is smooth.

Using the same medium saucepan, heat 6 cups of water to boiling. Then reduce heat to simmer.

While the water is boiling, cut the dough ball in half, quarters, and eighths. Take one-eighth and set aside. The rest can be wrapped in plastic and refrigerated until later. Roll one-eighth into a rope about 12 inches long. Fold it in half and cut it with a dough scraper. Roll each half into thinner ropes, about 1/4 inch in diameter. Using the dough scraper, cut each rope into small pieces. Then roll each piece into round balls. I found it easier to do this on the work surface. Repeat the process with another one-eighth of dough. And so on.

Return the simmering pot to a rolling boil over high heat and add the tapioca balls. Boil the pearls for 5 minutes on high heat then reduce the heat to medium. Cook the boba for 25 minutes or until the balls are translucent and chewy. They came out with a dark brown color without any food coloring at all. Use a slotted spoon to transfer the pearls to a bowl of cool water. The pearls can be used right away. Put them in a glass of homemade iced tea, about 2 tablespoons per glass. One-eighth dough makes enough for two glasses. The boba can be stored in a covered container with honey and water or a simple syrup to prevent them from sticking and drying out.

Cook’s Note: Unused boba dough can be wrapped airtight in plastic and refrigerated. Bring it to room temperature before rolling and cutting.

tamarind tart with chili pepper


One of the treats I grew up eating in Jamaica was tamarind. Sour and sticky fruit in brittle brown pods tamarinds were also delicious mixed with sugar and rolled into balls. So addictive. In Thailand I discovered an added zest: tamarind with chili pepper. Double-delicious. So I decided to make this tart with the sour-sweet taste of my childhood with a little touch of chili pepper. After all, we are adults now. And we have time to attend to what we like. Everything in this recipe is made from scratch, from the crust to the homemade tamarind puree in the pastry cream.

One day before, make the tamarind puree. I am sure you can buy it in jars but the texture and the taste will not be the same. This method was adapted from Saveur.

Place 200 grams of dried tamarind pulp in a stainless steel or glass bowl. Add 2 cups boiling water and let sit 30-45 minutes until it is cool enough to handle.

Pour contents into a fine mesh strainer set over a bowl. Squeeze pulp to extract a smooth paste. Scrape paste from bottom of the strainer into the bowl. Discard seeds and fibers. You may need to strain the pulp twice because it might have small seeds in it. Store chilled up to 2 weeks or frozen for up to 3 months. Makes 1 1/2 cups.

Tamarind Tart

For the crust (Pâte Brisée)

200g all purpose flour
100g unsalted butter, cubed and chilled
pinch of salt
1 tablespoon sugar
1/2 cup cold water

Preheat the oven 200˚C.

Prepare the pâte brisée. Mix together the flour, salt, and sugar. Cut in the butter in small pieces. Mix in cold water, a tablespoon at a time, or just enough to make a ball, and let rest about 30 minutes in refrigerator wrapped in plastic to firm up the dough.

Remove the dough ball from the refrigerator and roll it out onto a lightly floured board into a 1/4 inch thick disk about 9 inches in diameter. Roll up on the rolling pin. Place rolled up dough on top of the tart pan, pressing the dough into the bottom and sides. Repair any tears with extra dough pieces. Prick the bottom of the dough with a fork. Freeze the pastry shell 20 minutes.

Baker’s Note: Roll the pastry out between sheets of plastic or wax paper to prevent sticking and to make it easier to transfer to the tart pan.

Line the pastry shell with parchment paper. Fill with pie weights, beans, or rice. Blind-bake the pastry shell 10 minutes at 200˚C. Reduce heat to 175˚C. Remove the parchment and pie weights and return to the oven and bake the pastry shell 10-20 minutes or until the bottom is light golden. Remove from oven and cool thoroughly.

Baker’s Note: Cut a large piece of parchment paper bigger than the diameter of the pie pan. Crumple it. Open it out and you’ll find you’ll be able to fit it better into the tart shell. Fill parchment liner with pie weights, beans, or rice. After baking, save the pie weights, beans, or rice for another baking project.

Make Tamarind Pastry Cream.

1 1/4 cups whole milk
3 egg yolks
1/2 cup sifted brown sugar (only in Thailand is the brown sugar lumpy)
1 tablespoon all purpose flour
2 tablespoons plus 2 teaspoons cornstarch
1/2 cup tamarind puree plus 2 tablespoons
Juice of 1 lime (about 1 tablespoon)
1/8 teaspoon powdered chili pepper, more or less to taste

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, pour half of it, whisking constantly, into the egg mixture.

Add the egg mixture back into the pot with the hot milk, continue stirring, and heat it for 1-2 minutes until the custard thickens.

Remove from the heat, stir in the tamarind puree, lime juice, and chili powder. Cool the pastry cream to room temperature by putting the pot into a large bowl filled halfway with ice water. Stir the cooling cream occasionally.

Pour the pastry cream into the cooled pastry shell. Cover the strained cream with plastic wrap. Make sure the plastic wrap touches the surface of the cream to prevent a skin from forming. Chill at least 2-3 hours before slicing.

For the topping:
1 cup/240 ml heavy cream
2 tablespoons confectioner’s sugar
1/2 teaspoon vanilla (can substitute dark rum)

Just before serving, make the topping. In the bowl of a hand-held electric mixer, using the whisk attachment, beat together the cream, confectioner’s sugar and rum, until thick and fluffy. I recommend using a hand-held mixer because the cream is only 1 cup and a stand mixer might be too big to whip the cream properly. Dollop whipped cream on top of the chilled tart and smooth it with an offset spatula. Or serve it on the side. For effect, I sprinkled lime zest on the whipped cream.


grape jam


This is such an easy jam to make and you can use any grapes, not just Concord. For this jam I used a blue-black variety called Moon Drop grapes, shaped somewhat unusually like a torpedo. They are seedless, sweet, and I did not peel them. I used sugar in a 1:2 ratio or half as much sugar as the weight of the grapes so you can adjust up or down as you need to. And instead of using pectin I put in one whole chopped green apple seeded with the peel.

Grape Jam
makes 3 cups jam

800 grams grapes
400 grams granulated sugar
1 medium green apple, chopped, seeded, with peel
Juice of 3 small limes
1 cup water

Boil a kettle of water. Wash and rinse jars and fill to the brim with the boiling water. Set aside. Put lids in a bowl and cover with boiling water. Set aside. Put 2 small saucers in the freezer for testing the jam.

In a large pot, put the grapes, water, sugar, apple, and lime juice. You can throw in the lime halves too. Bring to a boil over medium low heat and stir occasionally. Mash the fruit as it softens. Boil until the jam reaches a temperature between 217 degrees F and 220 degrees F, about 10 to 25 minutes. Take a saucer out of the freezer and drop a spoonful of jam liquid in it. Return to the freezer for 2 minutes. After 2 minutes take out the saucer and drag your finger through the jam. If it separates, the jam has set. If the jam runs back together it is not yet set. Boil the jam for a few minutes more and test again.

Fish the lime halves out of the jam and discard. Tip the water out of the clean jam jars and fill with jam, leaving 1/4 inch headspace at the top. Screw on the covers and let cool to room temperature. Refrigerate 12-24 hours to allow the jam to set before eating. After that it can even be frozen.

brazilian fish and shrimp stew with pepper sauce and rice and peas


This fish and shrimp stew cooks up very quickly, and is light, piquant, and full of the fresh flavors of coconut milk and peppers, both sweet and hot. I served it with the coconut-flavored Jamaican rice and peas that I had put up in the freezer. Rice and peas is a robust accompaniment that holds its own with spicy main courses such as this stew.

Fish and Shrimp Stew/Moqueca (adapted from America’s Test Kitchen)

Pepper Sauce
2-8 Thai chili peppers, or to taste (pickled hot cherry peppers in original recipe)
1/2 small red onion, chopped coarsely
1/4 cup Extra Virgin Olive Oil
Large pinch sugar or to taste
Salt to taste

1 pound large shrimp, peeled, deveined, tails removed
1 pound skinless white fish fillets about 1 inch thick, cut into 1 ½ inch pieces (e.g. cod)
3 large garlic cloves, minced
Salt and pepper
1 small red onion, chopped coarsely
1 (14.5 oz) can whole peeled tomatoes
3/4 cup chopped fresh cilantro
2 tablespoons EVOO
1 leek, both white and green parts, sliced into thin rounds
1 red bell pepper, stemmed, seeded, and cut into 1/2 inch pieces
1 green bell pepper, stemmed, seeded, and cut into 1/2 inch pieces
1 (14 oz) can coconut milk
Juice of 2-3 small limes, or to taste

Make the pepper sauce: Process all ingredients in a food processor until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Season with salt to taste and transfer to a separate bowl. Rinse out processor bowl.

Make the stew: Toss shrimp and fish with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Set aside.

Process onion, tomatoes and their juice, and 1/4 cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.

Heat oil in large Dutch pot over medium high heat until shimmering. Add red and green peppers and 1/2 teaspoon salt and cook, stirring frequently, until softened, 5-7 minutes. Add onion-tomato mixture, leeks, and 1/2 teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3-5 minutes. Pot should not be dry.

Increase heat to high, stir in coconut milk, and bring to a boil. Mixture should be bubbling over the entire surface. Add shrimp and fish with lime juice, and stir to evenly distribute seafood. Make sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and fish are opaque and just cooked through, 15 minutes.

If desired, gently stir in 2 tablespoons pepper sauce. Be careful not to break up the fish too much. Season with salt and pepper to taste. Serve with rice, passing the remaining pepper sauce separately.

Cook’s Note: I did not add the pepper sauce to the stew, instead, I served it at the table with the remaining chopped cilantro.

massaman curry grilled chicken sandwiches

Massaman Curry Grilled Chicken Sandwiches–I forgot the cilantro!

This recipe was inspired by a Martha Stewart recipe for grilled chicken baguettes. I used a store-bought massaman curry paste by Blue Elephant, a famous traditional Thai restaurant in Bangkok. Massaman curry is a Thai Muslim dish;  a rich brick-red curry sauce spiced with cardamom and star anise. Though I used chicken thighs, this recipe can also be made using chicken breasts but I happened to have two chicken thighs on hand. It makes for a quick lunch or light supper for two.

Massaman Curry Grilled Chicken Sandwiches (inspired by Martha Stewart)
Makes 2 sandwiches

1 tablespoon Massaman Curry paste, e.g. Blue Elephant
Seasoning salt
2 boneless, skinless chicken thighs
1/3 cup cucumbers sliced on the diagonal
Zest and juice of one small lime
1 tablespoon red onion, sliced thin
2 tablespoons salted peanuts, crushed
2 tablespoons mayonnaise
3-6 sprigs cilantro
Cooking spray
1/2 a baguette

Pat dry the chicken thighs. Season the chicken thighs with seasoning salt then spread the curry paste into both sides of the chicken, pressing it into the meat. Set aside for at least 20 minutes or overnight.

Put the sliced cucumbers and onions into a small bowl. Add the lime juice and toss. Set aside. In a small bowl, add the mayonnaise and the lime zest and mix well. Set aside.

Heat the grill pan over medium high flame. When the pan is hot, remove it from the flame and spray it with cooking spray. Return it to the flame and add the chicken thighs. Cook on one side 3-4 minutes or until grill marks appear on the chicken. Flip and cook for 3 minutes more on the second side. Remove the chicken to a cutting board and slice into 1/4 inch slivers. Set aside. Don’t wash the grill pan.

Split the baguette in two and toast the sliced sides in the grill pan until lightly browned. Remove from the pan and generously spread the lime zest-mayonnaise mixture on both toasted sides. Spread the chicken on top of the mayonnaise. Top with cucumber and onion, some cilantro sprigs, and sprinkle with crushed peanuts.

shrimp with spicy green rice


A Southeast Asian-flavored dish inspired by Venetian risi e bisi, an Italian rice with peas. To me, this dish is reminiscent of  khao tom, a Thai rice soup with meat or seafood, served with steamed rice in a broth. In Thai cooking, condiments are served on the side so you can make it as salty, sour, sweet or spicy as you like. Although this recipe recommends seasoning the dish in the kitchen, I have reserved some of the herb sauce for seasoning at the table. 

Shrimp with Spicy Green Rice (adapted from Martha Stewart)
Prep time: 20 minutes
Cooking time: 21 minutes

2-4 large cloves garlic
1-2 green Thai chilies, sliced with or without seeds, depending on your preference for heat
1 cup packed fresh cilantro, plus more for serving
3 tablespoons fresh ginger (4-inch piece), minced
1 cup fresh Thai basil leaves, plus more for serving
2 teaspoons fish sauce
1/4 cup veg oil
1/2 teaspoon sugar
1 small leek, thinly sliced (2 cups)
3 cups chicken broth/stock preferably home made and low sodium
4 oz sugar snap peas, trimmed and cut into 1-inch pieces (1 1/2 cups)
1/2 cup long-grain white rice (recommend: Thai jasmine rice)
1 pound large shrimp, peeled and deveined, tails removed

For serving:
Herb sauce
Cilantro, chopped
Basil, chopped
Lime wedges

Special equipment: a medium-sized Dutch pot with a lid

Prepare all ingredients.

In a food processor, pulse garlic until finely chopped. Add 2 tablespoons ginger, chili, basil, cilantro, fish sauce, and sugar. Process until finely chopped. Add 1 tablespoon oil and 3 tablespoons water and process finely. You should have about 2/3 cup of sauce. Set aside

In the pot without the lid, heat remaining 3 tablespoons oil on medium-high heat. Add leeks and remaining 1 tablespoon ginger. Cook until leek is translucent, 3-4 minutes. Stir in rice and broth along with 1 cup water. Bring to a boil, then reduce heat to medium-low. Cover pot and simmer rice until it is very soft, 17-18 minutes. The texture will be soupy.

Add shrimp, simmer, stirring once or twice, until shrimp just turns pink, 1-2 minutes. Stir in peas and 2 tablespoons of the herb sauce. Taste for seasoning and heat. If you wish, add more sauce—it’s quite salty and you won’t need any additional salt. It’s better to be cautious and not add all the sauce to the pot, but reserve the remainder for spicing up individual plates at the table. Remove from heat and serve with more cilantro, basil, and lime wedges, as well as the remaining sauce. I found that the dish didn’t need any additional cilantro, basil, or lime so I left them out, and just served it with the remaining herb sauce.

dinner for two: baked chicken and rice


This simple chicken dish is complete. All you have to do is make a salad to go with it. The method is quite straightforward: Season the chicken, brown it, season the rice then bake the chicken and rice together. The rice reminds me of my mother’s version of rice pilaf, cooked with onion in chicken broth. It’s so good!

Baked Chicken and Rice

4 chicken thighs, trimmed of excess fat
1/2 to 1 tablespoon seasoning salt
1/2 tablespoon dried parsley
1/2 to 1 tablespoon olive oil
4-5 large cloves garlic, minced
1 medium onion, chopped
1 cup long grain rice (recommend: Thai jasmine rice)
1 1/2 cups chicken broth or stock, preferably homemade
salt and pepper

Special equipment: medium oven-ready pot with a lid

Preheat oven to 375˚F/190˚C

Pat dry the trimmed chicken thighs and season with seasoning salt and dried parsley. Let stand 10-20 minutes while you prepare the other ingredients.

In the pot, heat the olive oil on medium-high heat. When it is hot, put the chicken thighs in the pot and fry, skin side down until it is browned, 5 minutes. Turn over the chicken and brown the other side for 5 more minutes. Remove the chicken pieces from the pot. You should have about a tablespoon of oil and fat in the bottom of the pot. Remove any excess oil or add more oil if there isn’t enough.

Add the garlic and onion and cook them, stirring, over medium heat until the onion becomes translucent. Add the rice and stir to coat in the oil. Pour in the chicken broth/stock, stirring until well combined. Lightly season with salt and pepper. Put the chicken back in the pot, skin-side up, and cover it.

Put the pot in the oven and bake 35-40 minutes or until the rice is fluffy and all the liquid is absorbed. Serve the chicken on a bed of rice.

broccoli-tomato and shrimp fritters


Shrimp fritters are a Jamaican appetizer and snack. At home, we eat them with hot Scotch Bonnet peppers cooked in the batter. I’ve added broccoli and tomato to the recipe; the broccoli adds crunch and colour, and the tomato adds colour and moisture. Without the shrimp, this is a vegetarian treat. Just increase the broccoli to 6 cups.

Broccoli Tomato and Shrimp Fritters

Yield: 11-12 three-inch fritters

12 ounces fresh broccoli (3 cups chopped)
500 g frozen and thawed shrimp, chopped
2 large eggs
1 cup (120 g) all-purpose flour
1 medium tomato, chopped and seeded
2/3 cup finely grated parmesan cheese (or mix 1/3 Parmesan and 1/3 Romano cheeses), optional
2-4 cloves garlic, minced (use more or less if you prefer)
1 teaspoon coarse salt, plus more to taste
1 teaspoon fresh ground black pepper
1/4 teaspoon of red pepper flakes, optional, OR
1 Scotch Bonnet pepper, finely chopped, with seeds for added heat or without seeds for less (optional)
1/4 cup cream or nonfat milk, more or less as needed to add cohesion to the batter
Vegetable oil for frying

To prepare the broccoli, cut the florets from the stems. With a vegetable peeler, peel off the tough outer coating of the stems. Chop stems roughly into 1/2 inch pieces. Separate the florets into 1 inch pieces.

Fill a large pot with about 3 inches of water and bring to a boil. Add about a teaspoon of salt to the water. Add the broccoli. Cook 5-6 minutes or until tender. The broccoli will be a bright green color. Drain the broccoli in a colander and rinse under cold water to set the color and stop the cooking process. Pulse the broccoli in a food processor 2-4 times. Broccoli should still be chunky and not too small.

In a large bowl, beat the eggs. Add the flour, tomato, cheese(s), garlic, salt, black pepper, and pepper flakes or Scotch Bonnet pepper, if using. Add the broccoli. Use a large wooden spoon to mix all the ingredients together. Add the cream or milk if the batter doesn’t clump together when dropped from the spoon.

Cook’s Note: The tomato not only adds a pop of color but it also adds moisture to the fritter—a little trick I learned from my cousin Cathy!

Pour enough oil in 10-inch non-stick skillet to cover the bottom. Heat oil on medium heat until the pan sizzles when a drop of water is sprinkled in it. Using a 1/4 cup dry measure, scoop up the broccoli batter and carefully drop it in the hot skillet. Flatten slightly with a fork. Continue scooping, flattening, and frying fritters, about 3 at a time. Leave about 2 inches between each fritter. Fry on one side 3-5 minutes or until golden brown, then flip, and fry 1-2 minutes on the second side. Add more oil as needed.

Cook’s Note: Dip the 1/4 cup measure in water to ensure the batter releases as you scoop the batter into the skillet.

Transfer fritters to a paper towel lined serving plate. If the fritters won’t be eaten right away, they can be kept in a low oven. Serve these fritters with tzatziki sauce, lemon-garlic yogurt, or Sriracha-pickle mayonnaise. To make lemon-garlic yogurt, to one cup of Greek style yogurt, add fresh lemon juice and lemon zest to taste. For a garlic flavor, add minced garlic. Season with salt and pepper to taste. For Sriracha-pickle mayonnaise, put a 1/3 cup mayonnaise in a small bowl with about 2 teaspoons chopped pickle (more or less to taste). Add the Sriracha sauce to taste. If you haven’t got Sriracha sauce, use any red hot sauce like Tabasco.