Plantain Fritters Andre Style Recipes

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PLANTAIN FRITTERS



Plantain Fritters image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

3 ripe plantains
1/2 teaspoon baking powder
1 tablespoon salt
1/2 teaspoon crushed garlic
1/2 teaspoon black pepper, optional
1/4 cup vegetable oil

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



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

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.

SWEET PLANTAIN FRITTERS



Sweet Plantain Fritters image

In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of the characters recognize their need for the comfort derived from friendship and familiar foods. For this dish, be sure your plaintains are completely black, since the fruit becomes sweeter as it ripens. (Yellow or mottled brown plantains are very starchy and usually take about a week to fully ripen.) Serve these fritters as a snackor pair them with ice cream for a delicious dessert.

Categories     Dessert     Side     Fry     Plantain     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 dessert or 12 snack servings

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons light brown sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup water
1 large egg, lightly beaten
4 very ripe (completely black) plantains (2 1/2 lb)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
About 2 cups vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Whisk together flour, brown sugar, baking powder, and salt in a large bowl, then add water and egg and whisk until batter is smooth.
  • Peel plantains and cut on a slight diagonal into 1/2-inch pieces. Stir into batter to coat well.
  • Stir together granulated sugar and cinnamon in a shallow bowl.
  • Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until thermometer registers 340°F. (See cooks' note, below.) Fry plantain slices in batches of 6 (don't crowd them) until bottoms are golden, about 45 seconds, then turn over and fry until other side of each is golden, 30 to 45 seconds more. Transfer with a slotted spoon to paper towels to drain.
  • While still warm, toss each batch in sugar mixture until coated, then transfer to a platter. Serve hot or warm.

PLANTAIN FRITTERS (ANDRE' STYLE)



Plantain Fritters (Andre' Style) image

The best breakfast dish you'll ever get your hands on. It's simple to make and tastes real good. It's one of those meals you can grab on the go or even use for lunch or a snack. You can even jazz up the dish by adding your best topping like pancake syrup.

Provided by Andre

Categories     Breakfast

Time 8m

Yield 20-25 fritter,depends on cut, 6-7 serving(s)

Number Of Ingredients 7

1/4 cup oil
1/4 cup minced onion (optional)
1 cup flour, sifted
2 eggs
4 tablespoons water or 4 tablespoons milk
1 teaspoon vanilla
2 big plantains, sliced

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.

Nutrition Facts : Calories 254.8, Fat 11.1, SaturatedFat 1.8, Cholesterol 62, Sodium 26.8, Carbohydrate 35.1, Fiber 1.9, Sugar 9.2, Protein 5

PLANTAIN FRITTERS (ARANITAS)



Plantain Fritters (Aranitas) image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Vegetable oil, for frying
4 garlic cloves
Pinch kosher salt, plus more for seasoning
3 green plantains, peeled and grated on the large holes of a box grater
Freshly ground black pepper
1/4 cup freshly chopped cilantro leaves

Steps:

  • Heat 2-inches of oil to 350 degrees F in a heavy skillet or deep pot over medium-high heat. Line a plate with paper towels and set aside.
  • While the oil warms, place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle a pinch of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste.
  • Place the grated plantains, garlic paste, and pepper in a large bowl and mix until combined. Using 2 tablespoons scoop out some of the mixture and press it flat with the back of the other spoon. Gently slide it in the hot oil, adding enough balls to fill the pan without overcrowding it. Fry until golden, for 4 to 5 minutes on each side (if the fritters get dark too quickly, lower the temperature of the oil). Using a slotted spoon or frying spider, transfer the aranitas to the paper towel-lined plate to drain. Sprinkle with some more salt and the cilantro and serve warm.

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