Appetizer
Crispy Callaloo Fritter with Scotch Bonnet Aioli & Pomegranate Molasses Glaze
Tender callaloo (Caribbean spinach) and scotch bonnet peppers bound into a light fritter batter, fried until golden and crispy outside while remaining creamy within. Served with a fiery Scotch bonnet aioli (mayo-based, heat-forward) and a pomegranate molasses glaze that adds sweet-sour complexity. A dish that marries heat, technique, and genuine Caribbean flavor.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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