Plantain And Apple Fritters Recipes

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.

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.

MOM'S APPLE FRITTERS

Steps:

• Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
• Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

PINEAPPLE-PLANTAIN FRITTERS

Steps:

• Place plantain in medium saucepan; pour water over to cover. Boil plantains for 10 minutes. Drain well; transfer plantains to paper towels to absorb moisture.
• Stir together flour, sugar, baking powder, cinnamon, and nutmeg, in medium bowl. Whisk together milk and egg; add to flour mixture. Mix until smooth. Stir in plantain and pineapple until blended.
• Pour oil into deep saucepan or skillet to depth of 1-1/2 inches. Heat to 375ºF.
• Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry fritters for about 2 to 3 minutes or until golden brown, turning once with slotted spoon.
• Transfer fritters to paper towels to drain. Sprinkle powdered sugar over them, if desired. Serve warm.

PLANTAIN FRITTERS (ANDRE' STYLE)

Steps:

• Prepare pot/skillet for frying the fritters.
• Combine all the batter mixture together and whisk until well blended.
• (Slice plantains to your desire. I slice my plantains round, similar to potato chips--just be careful not to do them too thin).
• Dip plantains into the batter, allow the extra mixture to run off. Fry until each side is golden brown.

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.

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.

COUNTRY-STYLE APPLE FRITTERS

Steps:

• Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl; stir to blend. Stir in apples, milk, and egg.
• Fill a deep-fryer or Dutch oven half full with oil and heat to 375 degrees F (190 degrees C).
• Working in batches if necessary, drop tablespoonfuls of batter into the hot oil and fry until golden brown, about 5 minutes. Drain on paper towels.