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YIELD - Approximately 50 Balls
Jinca Gluten Free Flour - 2 cups
All Purpose Flour - 1 cup
Baking Powder - 1 tbsp
Salt - 1 1/2 tsp
Black Pepper - 1 tbsp
Onion Powder - 1 1/2 tsp
Garlic Powder - 1 1/2 tsp
Dried Active Yeast - 1 tbsp
Onion - 1/2 cup (Finely Chopped)
Pimento - 1/2 cup (Finely Chopped)
Chive - 1 cup (Finely Chopped)
Saltfish - 200 grams
Water - 2-2 1/2 cups (Room Temp)
Wash saltfish in water.
Add saltfish to pot, cover with water and let boil for 20 minutes over medium heat.
Strain and break up fillets into fine pieces with a fork.
In a bowl, mix together Jinca Gluten Free Flour, all purpose flour, baking powder, salt, black pepper, onion powder, garlic powder and yeast.
Add onion, pimento, chive and saltfish.
Mix together until fully incorporated.
Add 2 cups of water and mix until a very thick batter is formed.
If batter is too thick add a little more water.
Cover with cling wrap or foil and let rest for 1 hour.
Fill 1/3 of your frying pot with oil.
Heat oil to 350°F.
Using two tablespoons, gently spoon the batter into the oil (about 6-8 balls at a time).
Let fry for about 2 minutes before turning each ball.
Fry until golden brown.