DISH RESEARCH · Side dish
Marinad
Mirlene’s selected plain marinad combines a parsley-seasoned flour batter with baking powder before batch deep-frying and warm service.
About Marinad
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Marinad is a Haitian fritter. Mirlene’s selected plain version mixes flour, parsley flakes, kosher salt, ground black pepper, baking powder, olive oil and water into a batter, then fries it in vegetable oil and serves it warm.
Vegetable oil heats for frying. The source offers a wooden-spoon check: dipping the spoon’s end into the oil produces steady bubbles when the oil is ready.
In a large bowl, flour, parsley flakes, kosher salt, ground black pepper, olive oil and baking powder are mixed together. Water is added gradually, with mixing between additions.
A cookie scoop portions the batter into the hot oil. The fritters cook in batches until golden brown, with room left between them.
The cooked fritters transfer to a paper-towel-lined plate to drain. The remaining batches are cooked in the same way, and the fritters are served warm as a side or appetizer.
Ingredients in Marinad
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Waterbinder
- Green onionseasoning
- Fresh herbsseasoning
- Saltseasoning
- Vegetable Oilcooking medium
- Garlicseasoning
- Batterbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Haitian