Kelewele Plantain Fritters Recipes

KELEWELE (SPICY FRIED PLANTAINS)

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place plantains in a bowl.
• Puree onion in a blender until smooth. Stir in ginger and cloves; pour mixture over the plantains. Mix in ground chile pepper and salt. Stir to coat plantains.
• Place plantains in the hot oil; fry until browned on all sides, about 5 minutes. Drain on paper towels.

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.

KELEWELE (SPICY FRIED PLANTAINS)

Steps:

• Grind together grated ginger root, pepper, and salt, then mix with water.
• In a glass bowl toss together the plantain cubes and spice mixture.
• In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. (Don't try to fry them all at once; they should not touch each other while frying.).
• Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve kelewele immediately.

KELEWELE - SPICED PLANTAIN

Steps:

• Slice the plantain into small bite size pieces and place into a large bowl.
• Mince the ginger and onion to a paste. You can do this in a small blender with a little water or in a pestle and mortar.
• Put the ginger and onion paste into a small bowl, add 2 teaspoons of the kelewele seasoning, salt and the warm water and mix.
• Add paste to the plantain and mix ensuring all the pieces are coated then leave to stand for at least 30 minutes minutes (very important). This is to ensure the paste sticks to the plantain.
• Heat about an inch and a half of oil in a pan until hot and in small batches add plantain to the oil with a slotted spoon ensuring the pieces are not touching.
• Deep fry plantain pieces until golden brown then place in a bowl lined with kitchen towel.
• You must keep a very close eye on the Kelewele, they can burn easily because of the sugar in the plantain. Also ensure all sides caramelise by moving the pieces around.
• Once done serve immediately with roasted peanuts sprinkled all over or on the side. You can eat this as a snack on its own or as part of a meal e.g with jollof rice.

KELEWELE (PLANTAIN FRITTERS)

Steps:

• Using a hand mixer or food processor, pulse the raw plantains to a chunky paste (see Cook's Note).
• Transfer the paste to a bowl and stir in the rice flour, chile, cilantro, parsley, 1 teaspoon salt and 1/2 teaspoon pepper, making sure all of the ingredients are evenly distributed and combined.
• Let the batter rest for about 10 minutes to meld the flavors if time allows.
• Heat 1 inch of oil in a heavy 8-quart pot over medium-high heat until hot and simmering but not smoking, about 350 degrees F.
• Carefully fry heaping tablespoons of the batter in batches, making sure not to overcrowd the pot. Cook, turning often, until crispy around the edges and golden brown, about 5 minutes.
• Using a slotted spoon, transfer the fried plantains to a baking sheet lined with paper towels and season with salt.
• Serve warm with harissa paste.