“Pate kòde” or Fried Haitian Patties are widely popular in Haiti. They are made fresh, daily, at almost every restaurants and street food kiosks around the country. They are very flavorful and customizable to fit everyone’s needs. If you are following a plant-based diet, you can modify this recipe to your preference; for instance, you could easily substitute the meat hotdogs used in this recipe for plant-based hotdogs.
“Pate kòde” or Fried Haitian Patties are very easy and fun to make. When it comes to the “Pate Kòde” filling, it can be paired with half of a boiled egg inside the dough. In this recipe, I omitted the boiled egg; but, it can be added as desired. This combination is very tasty, and is very popular in Haiti. Other “Pate kòde” or Fried Haitian Patties are filled with herring, chicken, to name a few. The fillings are always bursting with flavors. There is plenty of room to get creative and make this recipe yours.
I grew up eating “Pate kòde” or Fried Haitian Patties almost every week. They were one of my favorite after-school snacks. I took great pleasure in preparing this recipe. The taste, smell, and texture remind me of home.
I always crave simplicity. For this recipe, I used only a few ingredients and spices to give the patties a delectable taste.
“Pate kòde” or Fried Haitian Patties make to perfect snack, side, or appetizer. They are best served immediately after preparation; however, “Pate kòde” or Fried Haitian Patties can be stored in cold environment and be reheated the next day to be consumed. They will retain the flavor, color, and texture.
Fried Haitian Patties (“Pate Kòde”)
Ingredients
Dough:
- 1½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups oil (for frying)
- ⅛ cup butter or margarine
- ½ cup water
Instructions
Dough:
- In a large bowl, combine flour, salt and black pepper.
- Add butter and mix until evenly distributed. Mixture will form coarse crumbs.
- Add water and mix until fairly firm and non-sticky.
- Shape dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes to 1 hour.
- After refrigeration, cut dough into 6 equal sections.
- Place each section on a lightly floured work surface and roll each section into a 7-8 inches disc.
Filling:
- Heat olive oil in a large skillet over medium heat, add hotdogs, and sauté for about 3-4 minutes until golden brown.
- Turn down the heat to low.
- Stir in tomato paste and add water. Keep stirring until you get a thick sauce.
- Add salt, black pepper, and jalapeño pepper powder and stir.
- Add bell peppers and onions, and sauté in sauce for about 3 minutes or until soft.
- Set filling aside in a bowl.
Assembly:
- Place ⅛ to ¼ cup filling on one half of each disc.
- Moisten the edge of the dough with a little water.
- Fold dough over filling to make a half-moon shape.
- Seal the edge by folding unto itself or by pressing with the tines of a fork.
- Heat 2 cups frying oil in a pan on medium-high heat.
- Add patties to frying oil and fry each side for approximately 2-3 minutes until golden brown.
- Remove patties from frying oil and place on a plate lined with paper towel to drain excess oil.
- Serve immediately.
