Plantainfritters 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

PLANTAIN FRITTERS (CARIBBEAN)

Make and share this Plantain Fritters (Caribbean) recipe from Food.com.

Provided by Sydney Mike

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Plantain Fritters (Caribbean) image

Steps:

  • In a bowl, slightly mash the plantains, then set aside.
  • In a mixing bowl, whisk together the flour, baking powder & salt.
  • In a small bowl, beat in the eggs until fluffy.
  • To the flour mixture add the beaten eggs, crushed red pepper & butter & then the milk, beating with a fork until the mixture is smooth.
  • Stir in the mashed plantains, & add more milk if necessary ~ Batter should be of a dropping consistency.
  • Drop by spoonfuls into preheated deep fat at 375 degrees F & fry 4-5 minutes, or until evenly browned. Serve hot.

Nutrition Facts : Calories 343, Fat 7.1, SaturatedFat 3.5, Cholesterol 104.9, Sodium 672.3, Carbohydrate 61.6, Fiber 3, Sugar 11.3, Protein 10

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1/4 teaspoon crushed red pepper flakes
1 tablespoon unsalted butter, melted
1/2 cup milk
2 cups plantains, cut into small pieces

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

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

SWEET PLANTAIN FRITTERS

In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of the characters recognize their need for the comfort derived from friendship and familiar foods. For this dish, be sure your plaintains are completely black, since the fruit becomes sweeter as it ripens. (Yellow or mottled brown plantains are very starchy and usually take about a week to fully ripen.) Serve these fritters as a snackor pair them with ice cream for a delicious dessert.

Categories     Dessert     Side     Fry     Plantain     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 dessert or 12 snack servings

Number Of Ingredients 12



Sweet Plantain Fritters image

Steps:

  • Whisk together flour, brown sugar, baking powder, and salt in a large bowl, then add water and egg and whisk until batter is smooth.
  • Peel plantains and cut on a slight diagonal into 1/2-inch pieces. Stir into batter to coat well.
  • Stir together granulated sugar and cinnamon in a shallow bowl.
  • Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until thermometer registers 340°F. (See cooks' note, below.) Fry plantain slices in batches of 6 (don't crowd them) until bottoms are golden, about 45 seconds, then turn over and fry until other side of each is golden, 30 to 45 seconds more. Transfer with a slotted spoon to paper towels to drain.
  • While still warm, toss each batch in sugar mixture until coated, then transfer to a platter. Serve hot or warm.

1 cup all-purpose flour
2 tablespoons light brown sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup water
1 large egg, lightly beaten
4 very ripe (completely black) plantains (2 1/2 lb)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
About 2 cups vegetable oil
Special Equipment
a deep-fat thermometer

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

FRIED PLANTAINS

Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.

Provided by Donna

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 15m

Yield 8

Number Of Ingredients 2



Fried Plantains image

Steps:

  • Preheat oil in a large, deep skillet over medium high heat.
  • Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
  • Fry the pieces until browned and tender. Drain excess oil on paper towels.

Nutrition Facts : Calories 151.8 calories, Carbohydrate 14.3 g, Fat 11.2 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 1.8 mg, Sugar 6.7 g

1 quart oil for frying
2 plantains

PLANTAIN FRITTERS WITH HONEY & YOGHURT

This recipe came about due to our new found love of plantain. Have you ever tried it before? It's super delicious and we love to eat it fried with honey, so we began to experiment to find the perfect plantain fritter recipe, and here it is. Hope you enjoy it!

Provided by hello

Categories     Free Of...

Time 22m

Yield 12 fritters

Number Of Ingredients 8



Plantain Fritters With Honey & Yoghurt image

Steps:

  • Peel the skin from the plantains then grate into a large bowl.
  • Add in the rest of the fritter ingredients (except for the coconut oil) and mix until well combined.
  • Divide into 12 equal parts, roll into balls, then flatten to form your fritters.
  • Heat the coconut oil in a frying pan. Once hot, add in the fritters and fry for 3 minutes on each side.
  • Mix the Greek yoghurt with the honey and use for dipping.

260 g plantains
20 g kale
50 g coconut flour
1 egg
1 garlic clove
1 tablespoon coconut oil
4 tablespoons Greek yogurt
1 tablespoon honey

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