Fritay Haitian Fried Street Food Recipe

• 1 lb pork shoulder, cut into 1-inch cubes
• 1 lb beef brisket, cut into 1-inch cubes
• 1 lb chicken thighs, bone-in, skin-on, cut into pieces
• 1/2 cup sour orange juice (or 1/4 cup orange juice + 1/4 cup lime juice)
• 6 garlic cloves, minced
• 2 Scotch bonnet peppers, seeded and finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1/2 cup shallots, finely chopped
• 1/4 cup scallions, finely chopped
• 2 tbsp Dijon mustard
• 2 cups vegetable oil (for frying)
• 2 green plantains, peeled and sliced into 1/2-inch rounds
• 1 cup pikliz (Haitian spicy pickled slaw, for serving)
• 1/2 cup cassava (yucca), peeled and cut into fries
• 1/2 cup sweet potatoes, peeled and cut into fries

Fritay Haitian Fried Street Food Instructions

1. Rinse the pork shoulder, beef brisket, and chicken thighs with cold water and a splash of lime juice, then pat dry with paper towels.
2. In a large bowl, combine the pork, beef, and chicken pieces.
3. Add the sour orange juice (or orange and lime juice), minced garlic, chopped Scotch bonnet peppers, parsley, thyme leaves, kosher salt, black pepper, ground allspice, smoked paprika, chopped shallots, scallions, and Dijon mustard to the meat.
4. Mix the meat and marinade ingredients thoroughly, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
5. Remove the marinated meats from the refrigerator and let them come to room temperature for about 30 minutes.
6. Heat 2 cups of vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
7. Working in batches, fry the pork, beef, and chicken pieces until golden brown and cooked through, about 8-10 minutes per batch. Transfer to a paper towel-lined plate to drain.
8. In a separate bowl, prepare the marinad batter by mixing 1/2 cup flour, 1/4 cup water, 1 minced garlic clove, 1 tablespoon chopped parsley, 1/2 teaspoon salt, and a pinch of black pepper until smooth.
9. Drop spoonfuls of the marinad batter into the hot oil and fry until golden and crisp, about 3-4 minutes. Remove and drain on paper towels.
10. Peel the green plantains and slice them into 1/2-inch rounds.
11. Fry the plantain slices in hot oil for 2-3 minutes until lightly golden, then remove and drain briefly.
12. Flatten each fried plantain slice with a tostonera or the bottom of a glass to about 1/4-inch thickness.
13. Return the flattened plantains to the hot oil and fry again until crisp and golden, about 2 minutes more. Drain on paper towels and sprinkle with salt.
14. Fry the cassava and sweet potato fries in batches until golden and cooked through, about 5-7 minutes per batch. Drain on paper towels and season with salt.
15. To make pikliz, combine shredded cabbage, grated carrots, thinly sliced onions, Scotch bonnet pepper, white vinegar, lime juice, and salt in a bowl. Let it marinate for at least 1 hour.
16. Arrange the fried meats, marinad, banan peze, cassava fries, and sweet potato fries on a large platter.
17. Serve with a generous portion of pikliz on the side for a complete Haitian fritay experience.