(Jamaican fried plantains)
Be sure to use plantains whose skin is turning black. If they are not ripe enough, the plantains will be too starchy.
4 to 6 servings
- Ripe (black) plantains -- 3
- Baking powder -- 2 teaspoons
- Salt or sugar (see variation notes) -- 1 teaspoon or 2 teaspoons
- Oil for deep frying
- Steam or boil the plantains in their skins for about 15 minutes until they are soft. Set aside to cool, then remove and discard their peels.
- Place the plantains in a large bowl and mash well. Set in the refrigerator to chill well.
- Stir the baking powder and salt or sugar (see variations) into the chilled mashed plantains. Using hands moistened with some water, form the plantain dough into 1 1/2-inch balls, flatten slightly and set on a greased baking sheet or cutting board.
- Heat about 1-inch of oil a large pot or in a deep fryer to 365 to 375°F. Fry the fritters in batches until browned on both sides, about 4 to 5 minutes. Drain on paper towels and serve hot.
Plantain Fritter Variations
- Use sugar for sweet fritters and serve them as a dessert or snack sprinkled with powdered sugar. Sweet fritters will brown more quickly due to their higher sugar content.
- Use salt for savory fritters and serve them with chutney as a side dish.
- Add a little minced chile pepper, minced garlic or minced onion to savory fritters if you like.
- A little flour or a beaten egg is sometimes mixed into the fritter batter to help it hold its shape while frying.