Titale Ghana Spicy Plantain Fritters Recipes

Steps:

• Blend onions, ginger and scotch bonnet chilies into a paste, peel plantains and blend together with spicy paste.
• Add salt and flour and mix well, If mixture is too soft, add a tablespoon or two of flour; the mixture must fall off a wooden spoon slowly.
• Heat oil in a frying pan.
• Using a large wooden spoon, put mixture in the oil, one spoonful at a time. Don't overfill the frying pan as the mixture rises and spreads. Leave a space between each spoonful.
• Fry for 5 minutes on each side or until golden.
• Drain on kitchen towel and serve warm.
• Serve with peanuts as a snack or as a side to African Stew.

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.

Steps:

• Prepare pot/skillet for frying the fritters.
• Combine all the batter mixture together and whisk until well blended.
• (Slice plantains to your desire. I slice my plantains round, similar to potato chips--just be careful not to do them too thin).
• Dip plantains into the batter, allow the extra mixture to run off. Fry until each side is golden brown.

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.

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.