Ingredients with Measurements:
- 2 ripe plantains, peeled and mashed
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 can coconut milk
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Whisk
- Frying pan
- Slotted spoon
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine mashed plantains, flour, cornmeal, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk and egg. Add to the plantain mixture and stir until well combined.
3. Heat vegetable oil in a frying pan over medium-high heat.
4. Using a tablespoon, drop spoonfuls of the plantain mixture into the hot oil. Fry until golden brown, turning once, for about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
5. In a saucepan, combine coconut milk, sugar, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and reduces by half.
6. Serve the plantain fritters with the coconut cream sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Frying pan: medium-high heat
- Saucepan: medium heat
Serving size:
- Makes about 12 fritters
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 22g
- Protein: 2g
- Sodium: 80mg
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of cornmeal, you can use rice flour or coconut flour.
- Instead of sugar, you can use honey or maple syrup.
- Instead of vegetable oil, you can use coconut oil or avocado oil.
Variations:
- Add 1/4 cup of shredded coconut to the plantain mixture for extra texture and flavor.
- Add 1/4 teaspoon of cinnamon or nutmeg to the plantain mixture for a warm spice flavor.
- Add 1/4 cup of chopped nuts, such as pecans or almonds, to the plantain mixture for extra crunch.
Tips and tricks:
- Make sure the oil is hot enough before frying the fritters to prevent them from sticking to the pan.
- Use a slotted spoon to remove the fritters from the oil to drain excess oil.
- To make the coconut cream sauce thicker, add a tablespoon of cornstarch to the mixture.
Storage instructions:
- Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
- Store leftover coconut cream sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the fritters, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
- To reheat the coconut cream sauce, warm it up in a saucepan over low heat, stirring constantly.
Presentation ideas:
- Serve the fritters on a platter with the coconut cream sauce drizzled over them.
- Garnish with fresh fruit, such as sliced bananas or berries, for a pop of color.
Pairings:
- Serve with a cup of hot tea or coffee for a cozy breakfast or snack.
Suggested side dishes:
- Fresh fruit salad
- Greek yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the fritters are too dry, add a tablespoon of milk to the mixture.
- If the fritters are too wet, add a tablespoon of flour to the mixture.
Food safety advice:
- Make sure the oil is hot enough before frying the fritters to prevent bacterial growth.
- Use a food thermometer to ensure the internal temperature of the fritters reaches 165°F to prevent foodborne illness.
Food history:
- Plantains are a staple food in many tropical regions, including the Caribbean, Central America, and Africa.
- Coconut milk is commonly used in Southeast Asian and Caribbean cuisines.
Flavor profiles:
- The plantain fritters are sweet and slightly savory, with a crispy exterior and soft interior.
- The coconut cream sauce is creamy, sweet, and slightly nutty.
Serving suggestions:
- Serve as a breakfast or brunch item, or as a dessert.
- Great for parties or potlucks.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Caribbean