Papayafritters Recipes

PLANTAIN FRITTERS

Plantain Fritters image

These golden brown plantain 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

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 77 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

PAPAYA FRITTERS

Papaya Fritters image

From Virgin Islands Cooking. A slightly unripe papaya, whose skin is greenish-yellow or greenish-orange is best for making papaya fritters

Provided by TheGrumpyChef

Categories Lunch/Snacks

Time 30m

Yield 8 fritters

Number Of Ingredients 6

Ingredients

1 cup self-rising flour
1/2 cup milk
1 egg, beaten
1 1/2 tablespoons sugar
1 cup papaya, peeled and cut into cubes
oil, for frying

Steps:

Combine flour, milk, egg and sugar. Then stir in papaya. (do not use electric mixer).
Drop by teaspoonfuls into hot oil.
Cook 1 to 2 minutes on each side or until golden brown.
Drain on paper towels.
Fritters can also be cooked on a griddle, like a pancake.
Serve hot as a snack or side dish.

MOSA (PLANTAIN FRITTERS)

Mosa (Plantain Fritters) image

The best qualities of very ripe plantains are revealed under high heat - their sugars caramelize, making each bite sweet and creating contrasting crisp and tender textures. In these fritters, mashed ripe plantains, from fruit with all-black peels, are folded into an aromatic batter with cornmeal for a thrilling crunch and sour cream for a pillowy tenderness. A great snack or addition to any meal, they're also delicious on their own, but can be served with a garlicky fry sauce for dipping if you'd like.

Provided by Yewande Komolafe

Categories snack, finger foods, appetizer, side dish

Time 30m

Yield 40 fritters

Number Of Ingredients 13

Ingredients

1 cup yellow stone-ground cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt (Diamond Crystal)
1 pound very ripe plantains with black peel (about 2 medium)
1/2 cup thinly sliced scallions
1 teaspoon finely grated garlic
1 tablespoon finely grated scrubbed fresh ginger
1 Scotch bonnet pepper, minced with seeds, or 1 teaspoon red-pepper flakes
1/3 cup sour cream
Neutral oil, such as vegetable or grapeseed, for frying (about 4 cups)
Fry sauce, for dipping

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.

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