1 1/2 cups self raising flour

1/2 pack of Tan Rosie Caribbean Rub

1/2 can Chick Peas

300g Sweet Potatoes

1/2 cup minced spring onions

1 red chilli, minced

1 green chilli. minced

2 tsp Tan Rosie’s Garlic and Pepper Sauce (HOT)

2 eggs, beaten

2 tsp fresh parsley

1 1/2 tsp sea salt

1/2 tsp black pepper

Water to mix

Vegetable oil for frying


Place first 12 ingredients into a mixing bowl and combine lightly. Add water a little at a time to combine all the ingredients into a batter of dropping consistency. Cover and set aside for 10 to 15 minutes. Place frying pan on stove, add vegetable oil and bring to heat. When oil is hot drop spoonfuls of batter into pan and cook until lightly golden brown, turn and cook on other side until cooked through. Remove from oil with slotted spoon and place on kitchen absorbent paper. Continue process until remainder of crab fritters are cooked.


For a dip for fritters blend 1/2 cup mayonnaise and 1/4 cup Tan Rosie’s Garlic and Pepper Sauce (HOT) and serve.