Plantain Fritters

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

1. 1Peel the ripe plantains and mash them thoroughly in a large bowl until smooth with minimal lumps.
2. 2In a separate bowl, beat the eggs until well combined and slightly frothy.
3. 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.
4. 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.
5. 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.
6. 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.
7. 7Serve the fritters hot, optionally dusted with additional sugar or drizzled with honey.