Plantain fritters

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  • for the plantain fritters place the flour and egg into a bowl and whisk in enough lager to form a batter the consistency of double cream. Season with salt and freshly ground black pepper and stir in the coriander.
  • Place the grated plantain into a bowl. Add enough batter until the plantain is lightly coated and mix well.
  • Two-thirds fill a large, heavy-based saucepan with vegetable oil. Heat until a breadcrumb sizzles and turns golden-brown. Alternatively heat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Carefully drop spoonfuls of the batter into the hot oil and fry until golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Repeat until all the plantain mixture is used up.

 

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