Cassava and Saltfish Fritters with Scotch Bonnet Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy Caribbean fritters made from grated cassava and salted cod, paired with a spicy scotch bonnet aioli for dipping. This Caribbean-inspired recipe, ready in about 35 minutes, turns dried salted codfish, cassava root, all-purpose flour into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1/2 lb dried salted codfish in cold water overnight, changing water twice to remove excess salt. Drain, then boil in fresh water for 10 minutes. Drain and flake the fish, removing bones.
  2. Step 2: In a large bowl, combine 2 cups grated cassava root, 1/2 cup all-purpose flour, 1 tsp baking powder, 3 chopped scallions, 1 tsp chopped fresh thyme, 2 minced garlic cloves, flaked codfish, and 2 large beaten eggs. Mix thoroughly into a thick batter.
  3. Step 3: Heat vegetable oil in a deep skillet to 350°F. Using a spoon, drop 2 tbsp portions of batter into the hot oil. Fry for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  4. Step 4: For the aioli, blend 1/2 cup mayonnaise with 1 small deseeded scotch bonnet pepper and 1 tbsp lime juice until smooth.
  5. Step 5: Serve the cassava and saltfish fritters warm with a side of scotch bonnet aioli for dipping.

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