Plantain Fritters


Published:
Prep time:     Cook time:     Total time:
Yield: 12 Fritters

Plantain Fritters Picture
An easy dessert recipe to make, Plantain Fritter are almost like eating sugar coatd donuts. They're a great alternative to the same old desserts that you might be serving.

1.    Quite often, plantains available at the supermarket are bright yellow, or green,like bananas. Although they look like bananas, they're not. Green plantains are good for making Plantain Chips. You've got to let them sit on the counter, flipping them over each day until they're almost black. This is the ripening process that will make them soft and a little sweet tasting. So, don't be alarmed as they begin to turn black, it O.K.

2.    Peel the plantains by slicing the skin, lengthwise into 3 strips. This will make the skins easy to get off.

3.    Place the plantains in a bowl, and mash with a fork. Having let the Plantains turn almost black, has a side benefit of making them soft.

4.    Mince the onion into a real tiny, 1/6" dice, and add it to the mashed plantains.

5.    Add the Jerk, Salt, Flour, Baking Powder, Egg, Milk, Vanilla Extract, and Light Brown Sugar to the mashed Plantain and Onion mix. Mix it all together.

6.    Place about 1/2" of vegetable oil in a fry pan, and turn the heat to medium high. Once the oil's hot, turn the temperature down a little bit. You'll have to fry these at a lower than normal temperature, 300 degrees, or the fritters will burn, and they'll end up raw in the middle.

I fried these 3 different ways:
1.    I placed a serving spoon sized dollop into the fry pan. Cooked them until they were brown, then flipped them.

2.    I placed the large dollop into the pan, and smoothed them out, to make them thinner.

3.    I also tried them in a dry, Teflon pan, like a pancake, that didn't work too well at all!

The best method for cooking these was to thin them out a little after placing them into the pan of hot oil. The insides got cooked, and the outside was nice and brown.

7.    Mix up the Sugar and Cinnamon:
As you take the Plantain Fritters out of the fryer, place them on a grate over a sheet pan while you get the next batch cooking.

Then, immediately coat them with the cinnamon / sugar mixture.

Ron's Note:
Normally anything fried should be seasoned as soon as it comes out of the frying pan. I tried it on the first one, and the fritters tasted greasy. Letting them sit for the minute, or so that it takes to place the next batch into the frying pan is enough time for a little of the oil to drain off.

8.    Set them back on the rack to let them cool a little bit before eating.

9.    I served these, warm, with just the coating of Cinnamon Sugar on them, the were terrific. However, I let a few of them sit for about an hour, then tried them. They definitely something that you want to serve warm.





Copywrite 2012 Cap'n Ron's, All Rights Reserved