Issue 017: Get A Taste of Barbados

Hey Q-Crew!

It’s Caribbean Heritage Month! I’m so excited to share my heritage with you all through tasty flavorful dishes and explore the mouthwatering cuisines of other islands. Today we’re headed to Barbados, my dad’s home country, with Leftover Canned Corned Beef Fritters!

Every island in the caribbean has their version of this dish. It’s one of many that ties our various cultures together, but Bajans are well known worldwide for our cod fish fritters! Usually these are made with salt cod, but I’m allergic to fish so my family makes them with other meats. We’ve done them with ground beef, grilled chicken, shrimp, crab, you name it. This is a great way to use leftovers, and in this case, leftover canned corned beef, to make something quick, cheap, and tasty.

This month’s theme is Caribbean Heritage Month! Recognized in the U.S. every June, this month celebrates the rich history and vibrant culture of the islands of the Caribbean. Of course, we’re going to celebrate it through food! This may be the most traditional my recipes ever get (with my own small twists). Each week we’ll visit new countries through their culinary staples. Next Month’s theme: You’re a Jerk!

Leftover Canned Corned Beef Fritters

Prep time: 20 minutes

Cook time: 30 minutes

Yield: 12 fritters

Ingredients:

  • 19 oz of canned corned beef (Grace or Libby)
  • 1/2 medium yellow onion diced
  • 1 scallion sliced
  • 1/3 scotch bonnet pepper diced seeds removed (optional)
  • 5 cloves garlic minced
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1/4 cup ketchup
  • 2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp fresh thyme leaves
  • 3 cups flour
  • 2 tsp baking powder
  • 1 egg
  • 2 cups water
  • Oil for frying

    Step 1: Heat the oil in a nonstick oven-safe pan over medium heat and sauté the onions, scallions, and bell peppers until beginning to soften.

    Step 2: Add the garlic and scotch bonnet and continue sauteing until the garlic is fragrant.

    Step 3: Add the corned beef and cook down, mixing with the veggies.

    Step 4: Stir in the ketchup, black pepper, thyme and paprika and cover to simmer for a few minutes.

    Step 5: If making fritters same day, let the corned beef cool completely.

    Step 6: Add the flour and baking powder to a large mixing bowl with the corned beef.

    Step 7: Add your water little by little until you reach the right consistency. The batter should be wet but not too thin.

    Step 8: Mix in the egg and let sit for 5 minutes before frying. The batter will get lighter and more airy.

    Step 9: Shallow fry over medium heat until the fritters are golden brown.

    Step 10: Turn and continue to fry until there is no visible wet batter remaining and the other side is golden brown.

    Step 11: Let drain on a paper towel or cooling rack to get rid of excess oil.

    Step 12: Serve hot! To reheat, use your toaster oven or airfryer set to 375° for about 6 or 7 minutes.

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