Plantain And Apple Fritters Recipes

PLANTAIN FRITTERS

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.

PLANTAIN FRITTERS

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.

MOSA (PLANTAIN FRITTERS)

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.

PLANTAIN AND APPLE FRITTERS RECIPE

Steps:

• 1. Mash the plantains in a bowl with a fork or a wire potato masher (the fritters taste better if you leave some lumps and don't overmash). Add the grated apple and cinnamon and mix to combine. 2. Heat 1-2 tablespoons of the coconut oil in a skillet over medium high heat. Drop heaping spoonfuls of the plantain batter into the pan and flatten with the back of a spoon. The fritters should be 2-3 inches in diameter, or about the same size as your spatula; otherwise they can be tricky to flip. Depending on the size of your skillet, you may have to cook the fritters in batches. 3. Cook 12-12 minutes, until golden brown on the bottom. Add a little extra coconut oil if the fritters absorb it all. If they are browning too fast, turn down the heat. 4. Carefully flip the fritters and cook for 7-8 min on the other side. Add extra coconut oil if needed. If batch cooking, you can keep the finished fritters warm on a baking dish in a 200 degree oven.