Plantain Fritters

Plantain fritters are popular in many tropical cuisines. They are eaten throughout the Caribbean and are also popular in the Philippines.

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

Method

1. Steam or boil the plantains in their skins for about 15 minutes until they are soft. Allow to cool, then peel. Place the plantains in a large bowl and mash well. Set in the refrigerator to chill.
2. Stir the baking powder and salt or sugar (see variations) into the chilled mashed plantains. Form into 1 1/2-inch balls with wet hands, flatten slightly and set on a greased baking sheet or cutting board.
3. Heat about 1-inch of oil a large pot or in a deep fryer to about 365-375°F. Fry the fritters in batches until browned on both sides, about 4-5 minutes. Drain on paper towels and serve hot.

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 the 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.

Notes

• Be sure to use plantains whose skin is turning black. If they are not ripe enough, the plantains will be too starchy.