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Plantain Fritters

These golden brown 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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 dozen

Ingredients

  • 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

Directions

  • 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.
Editor's Note
As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 fritter: 77 calories, 5g fat (0 saturated fat), 0 cholesterol, 87mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:
  • tinu
    Oct 20, 2017

    Im Nigerian. I had 2 large ripe plantains at home and thought what I can do with these apart from slicing them and frying them in oil like I normally do.I cam across this recipe and I must say its easy straight forward and really yummy. However i did a few things differently, i did not use a food processor as i dont own one therefore i used a pestle and mortar to mash the plantains, then i blended the onions with a little bit of water in a blender and added it to the plantain mixture. i like spice and colour in my food so i chopped up some chillies finely along with some spring onion/scallions and added it to the mixture. I gave it 4 stars only because i think more salt is required and probably less blended onion as husband said it was too oniony for him.

  • Raggamuffin
    Aug 25, 2010

    BEING THAT I'M PUERTO RICAN, I LOVE EATING FRIED PLANTANOS (PLANTAINS.) I THOUGHT THIS WOULD BE INTERESTING TO TRY AND IT WAS. BUT NEXT TIME I WILL ADD 3-4 RIPE PLANTAINS TO THE RECIPE BECAUSE I LOVE THAT FLAVOR AND IT JUST WASN'T ENOUGH FOR ME. I ONLY USED A SMALL PEICE OF AN ONION BECAUSE I DIDN'T WANT IT TO OVER POWER AND I WAS PERFECT, IT ADDED A NICE TASTE. SPRINKLED WITH A LITTLE SALT, COMPLIMENTS THE SLIGHTLY SWEET INSIDE. MY KIDS ENJOYED IT TOO!