1 cup all purpose flour

2 tablespoons light brown sugar

1 teaspoon baking powder

1/8 teaspoon salt

½ cup water

1 large egg, lightly beaten

4 very ripe (completely black) plantains

½ cup granulated sugar

½ teaspoon ground cinnamon

about 2 cups of vegetable oil for shallow frying


1.   Whisk together flour, brown sugar, baking powder and salt in a large bowl.  Add water and egg and whisk until batter is smooth.

2.   Peel plantains and cut on a slight diagonal into ½ inch pieces.  Stir into batter to coat well.

3.   Stir together sugar and cinnamon in a small bowl.

4.   Heat ½ inch oil in a 10 inch heavy skillet over moderate heat until hot but not smoking.  Fry plantain slices in batches of 6 (don’t crowd them) until bottoms are golden, about 45 seconds.  Turn and fry until the other sides are golden, 30 to 45 seconds more.  Transfer with a slotted spoon to paper towels to drain, then, while still warm, toss each batch in cinnamon sugar until coated and transfer to a plate.  Serve fritters hot or warm.

from Ruth Reichl, Gourmet Today

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