Plantain Fritters
Sweet and aromatic fritters made with ripe plantains, flavored with cardamom and caraway seeds, and fried until golden brown. A delicious dessert or snack.
Ingredients
- 12 whole Ripe plantains, mashed (Use very ripe plantains with black spots for sweetness. This makes a large batch; consider halving the recipe for 4-6 servings.)
- 4 tablespoons All-purpose flour, finely sifted
- 0.5 cup Milk
- 3 tablespoons Sugar (Adjust to taste based on sweetness of plantains)
- 0.5 teaspoon Ground cardamom
- 0.5 teaspoon Caraway seeds
- 2 large Eggs
- 2 cups Ghee or vegetable oil for frying (Enough for shallow frying)
Instructions
- 1Peel the ripe plantains and mash them thoroughly in a large bowl until smooth with minimal lumps.
- 2In a separate bowl, beat the eggs until well combined and slightly frothy.
- 3Add the beaten eggs, sifted flour, milk, sugar, ground cardamom, and caraway seeds to the mashed plantains. Mix everything together thoroughly until you have a smooth, thick batter with no dry flour pockets.
- 4Heat ghee or oil in a large, heavy-bottomed frying pan or skillet over medium heat. The oil should be about 1/2 inch deep. Test readiness by dropping a small amount of batter into the oil; it should sizzle immediately.
- 5Using a tablespoon, carefully drop spoonfuls of batter into the hot ghee, forming small cakes. Don't overcrowd the pan; fry 4-5 fritters at a time. Fry for 2-3 minutes on the first side until golden brown, then flip and fry for another 2-3 minutes on the second side until both sides are evenly browned and crispy.
- 6Remove the fried fritters with a slotted spoon and drain on paper towels. Repeat the frying process with the remaining batter, maintaining the oil temperature between batches.
- 7Serve the fritters hot, optionally dusted with additional sugar or drizzled with honey.
Nutrition Facts
You Might Also Like
Sweet Fried Banana Fritters
These traditional Parsi-Gujarati sweet fritters transform ripe bananas into a rich, aromatic delicacy. The bananas are slow-cooked with ghee and sugar into a thick paste, spiced with fragrant cardamom and nutmeg, then shaped into golden medallions and fried to perfection. Crispy on the outside and chewy on the inside, they make for an indulgent tea-time snack or dessert.
Crispy Banana Fritters
These traditional Parsi-Gujarati fritters transform ripe bananas into a delightful crispy sweet treat. Mashed bananas are enriched with crushed almonds, aromatic cardamom, and nutmeg, then fried in ghee until golden and crunchy. Finished with a generous dusting of sugar, they offer a perfect contrast of textures and a rich, comforting flavor profile.
Sweet Banana Fritters (Method 2)
Rich, caramelized banana patties made by slow-cooking ripe bananas with ghee and sugar into a dense, fudge-like dough. Infused with aromatic cardamom and nutmeg, these rustic cakes are pan-fried to a deep golden brown, offering a delightful contrast between the crisp exterior and the soft, sweet interior. A traditional Parsi sweet that transforms simple fruit into an indulgent treat perfect for tea time.
Crispy Banana Fritters No. 2
These traditional Parsi-style banana fritters transform overripe bananas into golden, crispy delights infused with aromatic spices. The batter combines mashed bananas with wheat flour, cardamom, nutmeg, and caraway seeds, resulting in a sweet treat with a complex, warming flavor profile. Fried in ghee until reddish-brown, they offer a perfect crunch on the outside while remaining soft and tender inside.