Street Flavor, Crisped to Perfection
Crispy, golden fritters packed with spice and island soul.
This Haitian Marinad (pronounced ma-nee-n) is more than a snack — it’s a whole street food memory. Hot out the foil, dropped in a brown paper bag by your local machann, and served with a side of love and sass, these savory fritters are that girl in Haitian cooking.
Made with fresh herbs, scotch bonnet, and a signature spice blend, these crispy bites are a must during Haitian Flag Day season. Whether it’s your first time making Marinad or your 50th, this flavor bomb will take you straight to the streets of Haiti — all from your kitchen.
Ingredients List
For the Marinad Batter
- ½ cup chopped parsley
- 1 scotch bonnet or habanero pepper, finely chopped
- 2 tbsp epis (Haitian seasoning base)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp all-purpose seasoning (like Very Noicee All Pepper Season)
- 1 ½ cups all-purpose flour
- ½ cup water
- ½ cup club soda (optional, for lightness)
For Frying
- Vegetable or canola oil, for deep frying
Step-by-Step Instructions
1. Chop the Aromatics
- Finely chop parsley and scotch bonnet (or habanero) and add to a mixing bowl.
2. Season the Base
- Add epis, salt, pepper, and all-purpose seasoning to the bowl and mix well.
3. Build the Batter
- Pour in water and club soda (optional), then gradually mix in flour until thick but pourable.
4. Heat the Oil
- Heat oil in a deep skillet or pot over medium-high heat until hot and shimmering.
5. Fry the Marinad
- Spoon or drop small amounts of batter into the oil and fry until golden brown and crisp, turning as needed.
6. Drain & Serve
- Remove and place on paper towels to drain excess oil.
- Serve hot with dipping sauce or pikliz.
Pro Tips & Suggestions
- Club soda makes the fritters light and airy.
- Don’t skip the epis — it’s the heart of the flavor.
- Use habanero if scotch bonnet isn’t available.
- Fry in small batches for even crispiness.
About the Creator
This recipe is by Chef Chosen, the culinary force behind @chefchosen. Known for blending culture, spice, and unapologetic flavor, his Haitian Flag Day marathon celebrates 18 recipes in 18 days — the very noicee way.
Chef Chosen | @chefchosen