(Jamaican fried plantains)
Plantain fritters are popular in many tropical cuisines. These tasty fried puffs are eaten throughout the Caribbean and are also popular in the Philippines.
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.