Plantain And Black Bean Fritters Recipes

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PLANTAIN FRITTERS

These golden brown plantain fritters are a favorite in West Africa, where my aunt served as a missionary for 45 years. Make sure the plantains are very ripe, or substitute bananas instead. -Heather Ewald, Bothell, Washington

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 6



Plantain Fritters image

Steps:

  • Place plantains in a food processor; cover and process until smooth. Add the flour, onion, salt and pepper; cover and process until blended (batter will be moist). , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Cook until golden brown, 1 minute on each side. Drain on paper towels.

Nutrition Facts : Calories 77 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

2 large ripe plantains or bananas, peeled
1 cup self-rising flour
1 small onion, cut into wedges
1/4 teaspoon salt
Dash pepper
Oil for deep-fat frying

MOSA (PLANTAIN FRITTERS)

The best qualities of very ripe plantains are revealed under high heat - their sugars caramelize, making each bite sweet and creating contrasting crisp and tender textures. In these fritters, mashed ripe plantains, from fruit with all-black peels, are folded into an aromatic batter with cornmeal for a thrilling crunch and sour cream for a pillowy tenderness. A great snack or addition to any meal, they're also delicious on their own, but can be served with a garlicky fry sauce for dipping if you'd like.

Provided by Yewande Komolafe

Categories     snack, finger foods, appetizer, side dish

Time 30m

Yield 40 fritters

Number Of Ingredients 13



Mosa (Plantain Fritters) image

Steps:

  • In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
  • Cut off the ends of each plantain. Use a sharp knife to slice the peel along the length of each plantain without cutting into the flesh. Remove peels and discard. Slice plantains crosswise into 1-inch pieces. Using a mortar and pestle or a food processor, pound or pulse the plantains into a coarse purée. Avoid making the purée too smooth, especially if using a food processor.
  • Set aside 1/4 cup scallions for garnish. Stir or pulse the remaining 1/4 cup scallions, the garlic, ginger and Scotch bonnet pepper into the purée in the mortar or processor. Add the purée to the cornmeal mixture, and stir until the batter is just combined and resembles a shaggy dough. Fold in the sour cream.
  • Line a sheet pan with paper towels or set a wire rack in the pan. Heat 1 1/2 inches of oil in a medium saucepan or deep skillet over medium-high to 325 degrees. If you don't have a deep-fry thermometer, test the oil temperature by lowering a pea-size drop of batter into the oil. Bubbles should form around the batter, and the drop should float to the surface.
  • Working in batches to avoid crowding the pan, use a small dessert spoon to drop heaping teaspoon-size portions of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. The batter should not darken too quickly or take too long to cook through, so maintain the oil temperature by raising or lowering the heat as needed. Transfer the mosas to the paper towels or rack using a slotted spoon or tongs. Repeat with the remaining batter.
  • Serve warm, garnished with the remaining scallions, with fry sauce alongside.

1 cup yellow stone-ground cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt (Diamond Crystal)
1 pound very ripe plantains with black peel (about 2 medium)
1/2 cup thinly sliced scallions
1 teaspoon finely grated garlic
1 tablespoon finely grated scrubbed fresh ginger
1 Scotch bonnet pepper, minced with seeds, or 1 teaspoon red-pepper flakes
1/3 cup sour cream
Neutral oil, such as vegetable or grapeseed, for frying (about 4 cups)
Fry sauce, for dipping

PAN FRIED MOI WITH BLACK BEAN CAKE AND CRISPY PLANTAIN

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 12



Pan Fried Moi with Black Bean Cake and Crispy Plantain image

Steps:

  • In a medium size mixing bowl mix the beans, tomato, cilantro, cumin, ancho chili powder, garlic and salt and pepper. Mix thoroughly and form into 4 even sized cakes. In a medium size teflon saute pan heat a small amount of vegetable oil and brown off both sides and keep warm in the oven until the Moi is done.
  • In the same saute pan, heat a little more oil and saute the Moi, skin side down first. Deep fry the plantain slices, season with salt and set aside. Serve the Moi with the black bean cakes and garnish with fried plantains and cilantro.

2 cups black turtle beans, cooked and roughly ground
1/2 cup tomatoes, seeded and diced
1/4 cup cilantro, chopped
2 tablespoons cumin
2 tablespoons ancho chili powder
2 tablespoons garlic, minced
6 tablespoon vegetable oil
4 Moi fillets, pine bones removed, skin on (or substitute English sole)
1 firm plantain, peeled and sliced very thin
Additional peanut oil for deep-frying
Salt and pepper to taste
Cilantro sprigs for garnish

PLANTAIN FRITTERS

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6



Plantain Fritters image

Steps:

  • Wash plantains and cut into thirds; leaving the skin on. Place the pieces in a medium pan with water; cover, and bring to a boil. Cook until the flesh is soft, about 15 minutes
  • Drain and peel the plantains and transfer to a large bowl. Mash to a smooth consistency and add the baking powder, salt, garlic, and pepper. Mix well. Using your hands, form small, thin cakes about 2 1/2 inches in diameter. Heat oil in large skillet until very hot. Fry the cakes until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve with the Chicken Rundown.

3 ripe plantains
1/2 teaspoon baking powder
1 tablespoon salt
1/2 teaspoon crushed garlic
1/2 teaspoon black pepper, optional
1/4 cup vegetable oil

PLANTAIN FRITTERS (ARANITAS)

Provided by Ingrid Hoffmann

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6



Plantain Fritters (Aranitas) image

Steps:

  • Heat 2-inches of oil to 350 degrees F in a heavy skillet or deep pot over medium-high heat. Line a plate with paper towels and set aside.
  • While the oil warms, place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle a pinch of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste.
  • Place the grated plantains, garlic paste, and pepper in a large bowl and mix until combined. Using 2 tablespoons scoop out some of the mixture and press it flat with the back of the other spoon. Gently slide it in the hot oil, adding enough balls to fill the pan without overcrowding it. Fry until golden, for 4 to 5 minutes on each side (if the fritters get dark too quickly, lower the temperature of the oil). Using a slotted spoon or frying spider, transfer the aranitas to the paper towel-lined plate to drain. Sprinkle with some more salt and the cilantro and serve warm.

Vegetable oil, for frying
4 garlic cloves
Pinch kosher salt, plus more for seasoning
3 green plantains, peeled and grated on the large holes of a box grater
Freshly ground black pepper
1/4 cup freshly chopped cilantro leaves

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