Ripe Plantain Fritters with Coffee Caramel Sauce

Photo by Donnette Mason . Food Styling by Leisha Lyn-Cook

Issue 3, 2017

Dry Ingredients:

• 8 oz all-purpose flour
• 3 tbsp sugar
• 2 tsp Instant yeast (mix into flour)
• 1 tbsp baking powder
• 1 tsp cinnamon powder
• 1 tsp nutmeg
• 1/2 tsp salt
• 3 tbsp refined cornmeal

Liquid Ingredients:

• 1 cup whole milk
• 3 eggs
• 2 tbsp melted butter
• 1 tbsp vanilla
• 2 very ripe plantains, crushed
• 1 tbsp fresh ginger, grated
• 2 cups vegetable oil for frying

Direction

1. Combine all dry ingredients in a bowl, whisk to incorporate air and to remove any lumps.
2. In a separate bowl, peel and mash ripe plantain.
3. Add remaining liquid ingredients, stir to combine.
4. Add dry ingredients to wet ingredients, gently cut and fold together until a stiff batter has been formed.
5. Cover and let stand for 10 mins.
6. Pour vegetable oil in medium pot, heat to 350 degrees F.
7. Use a 1-ounce scoop to drop the fritter batter into heated oil. Fry until fritters are golden brown.
8. Remove fritters from oil, drain on absorbent paper.
9. Drizzle with a coffee sauce or roll in cinnamon sugar.

Yield: 20 – 1 oz fritters

Coffee Caramel Sauce

• 8 ozs. condensed milk
• 8 ozs. heavy cream
• 1 tbsp instant coffee
• 1/8 tsp salt

 Direction

1. Combine the all ingredients in a sauce pot, simmer over low heat for 30 mins., stirring occasionally until reduce by half.

Yields 8 fluid ounces

tips:

1. Ripe plantains that are black in colour have a higher sugar content and will add more flavour to the fritters.
2. Instant yeast is added straight into the flour versus instant dry yeast that has to be activated by water.
3. Fritters may be rolled in cinnamon sugar mixture or drizzled with the caramel dipping sauce.

Chef walker @recipeclub22018 . Facebook @streetfoodsaturdays

-By Simone Walker-Barrett

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com