Ripe Plantain Fritters with Coffee Caramel Sauce
Photo by Donnette Mason . Food Styling by Leisha Lyn-Cook
Issue 3, 2017
- 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
- 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
- Combine all dry ingredients in a bowl, whisk to incorporate air and to remove any lumps.
- In a separate bowl, peel and mash ripe plantain.
- Add remaining liquid ingredients, stir to combine.
- Add dry ingredients to wet ingredients, gently cut and fold together until a stiff batter has been formed.
- Cover and let stand for 10 mins.
- Pour vegetable oil in medium pot, heat to 350 degrees F.
- Use a 1-ounce scoop to drop the fritter batter into heated oil. Fry until fritters are golden brown.
- Remove fritters from oil, drain on absorbent paper.
- 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
- 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
- Ripe plantains that are black in colour have a higher sugar content and will add more flavour to the fritters.
- Instant yeast is added straight into the flour versus instant dry yeast that has to be activated by water.
- 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: email@example.com