Plantain Fritters

Learn how to make some delicious homemade plantain fritters. These fritters are made from overripe sweet plantain, vegan friendly and gluten free. Definitely the best way to start the day.

Introduction

Move over banana fritters and pumpkin fritters and say hello to these plantain fritters.  These fritters are pretty much the same as their banana counterparts, using plantain instead.

All you need are a few overripe plantain, you will want to make sure that the plantain is extremely ripe and a good indication is the outer skin.

The outer skin should be extremely dark/black with virtually no yellow spots. Plantain of this description will make your fritters naturally sweet.

I personally like to steam my sweet plantain first because I think it makes a difference to the overall taste before combining with the gluten fre flour, spices, vanilla, pink salt and a splash of water if needed.

Ingredients you will need

• Plantain - Use plantain that is extra/overripe, the outer skin should have a lot of dark spots and preferably large in size as they will be naturally sweet.
• Gluten free flour - I like to use my own homemade gluten free flour blend.
• Cinnamon/nutmeg/ginger - These are the ground spices that are typically used in sweet fritter recipes although the ginger is optional.
• Water - This is optional, which is why it is not pictured, used to loosen up the batter, if needed
• Vanilla - Use vanilla extract to optimise the taste.
• Pink salt - Also useded to enhance the taste.
• Raw Cane Sugar - You only need a small amount and this will depend on the ripeness of the plantain.
• Olive oil - For frying the fritters.

The steps

• Place each plantain on a chopping board and cut off the ends.
• Slice lengthways, not too deep just enough to score the skin and use your hands to peel away the skin and discard.
• Chop the plantain into chunks and set aside.
• Fill a medium sized saucepan by ⅓, insert the steaming basket and bring the pot to a boil.

• Once boiled, place the chunks of plantain ontop of the steaming basket, cover the saucepan with a lid.
• Reduce the heat to medium and steam the plantain until soft and tender (this should take several minutes).
• Once steamed, leave the plantain to completely cool before transferring it to a medium sized bowl.
• Use an immersion stick blender or potato masher to puree the plantain.

• Add the nutmeg, cinnamon, ginger, vanilla extract, pink salt and raw cane sugar if you are using it.
• Gradually add the flour while stirring at the same time until a smooth batter is formed. It shouldn't be too thick nor should it be too thin. If it is too thick add water, a few tablespoons at a time if needed.
• Add enough oil to cover a medium sized skillet.
• Let the oil heat through on medium heat.

• Once heated, add a small amount of batter in portions (oblong shaped) about 3-4 at at a time.
• Fry the first side, tilt the pan and baste the top with oil as this will make it easier to flip over.
• When the underside is lightly golden brown, use an egg spatula to flip the fritter over and cook the other side until brown.
• Once cooked, place the fritters on a plate with kitchen towel to absorb any excess grease.
• Repeat the above 2 steps with the remaining batter.

Notes and tips

• Make sure the oil is HOT before dropping the batter into the frying pan because if it isn't the fritter will absorb a lot of the oil and become soggy.
• This is the link you need for my Gluten Free Flour blend.
• I highly recommend using OVERRIPE plantain (soft with lots of dark spots not yellow) as they will be naturally sweet.
• You should be able to make roughly 12 fritters in total but this is depending on the size.
• Use an egg spatula to flip the fritters.
• You may find it easier to use an immersion stick blender to puree the plantain
• Plantain is usually available in supermarkets in geographical areas that have a high number of African/Caribbean and Latino people.
• Jamaican fritters aren't round like pancakes, you want them to be oblong if possible and not too thick.
• Don't overcrowd the frying pan, if you are making large fritters 3-4 at a time is suffice.
• If you want your fritters to be flat, they will be easier to flip and be more crispy.
• If you are struggling to mix the batter, add water (a tablespoon at a time) until it is loose (it shouldn't be runny).
• Make sure to steam the plantain first before pureeing it.
• The amount of oil is subjective, I don't deep fry my fritters, I just use enough oil to cover the bottom of the frying pan and add a splash more if needed.

More fritters to try

• Jamaican Banana Fritters (Gluten Free, Vegan)
• Vegan Chayote Fritters (Cho Cho/Christophine)
• Vegan Pumpkin Fritters (Gluten Free)
• Jamaican Saltfish Fritters (Gluten Free)
• Crispy Oven Baked Prawn Fritters (Gluten Free)