Caribbean Plantain Fritters

Sue's Kitchen in Bangalore is a popular Caribbean restaurant. It was for a team lunch that I stepped in there for the first time in December couple of years back. It was a small yet cozy place and I fell in love with the food. I was intrigued by the similarity of the Caribbean food to the Kerala cuisines. The buffet spread was decent and the variety amazed me. I was particularly fond of the pan fried plantains. It is something that we often make at home - yet I simply could not resist going back for more.

So on those lazy days when I sit back and wonder what to do with time in hand - I have flashbacks of some wonderful moments and Sue's Kitchen happened to be one of them. I had plantains and I wanted it to be Caribbean. So off I set on a internet search and came up with the fritters recipe. The basic difference I have incorporated is steaming of the plantains and cooking on tawa without deep frying it. It is definitely a hassle free recipe and would make a good snack time recipe. So here we are -

Ingredients
( Serves - 4)

Plantain - 2 ripe
All purpose flour - 1/2 cup
Milk - 1/4 cup
Nutmeg powder - 1/8 tsp
Cinnamon powder - 1/4 tsp
Sugar - 1 tsp
Salt to taste
Ghee

Method

Steam the plantains skin on until soft and let it cool.
Remove the skin and mash it using a fork adding 1 tbsp of sugar into it.
Sieve the flour, salt, nutmeg powder, cinnamon powder and set aside.
Now add the milk and give it a good whisk
Slowly add the dry ingredients in batches until well combined. The batter would be thicker than the pancake batter.
Heat a tawa and grease it with ghee ( oil also will do, personally I feel that ghee goes along perfectly well with plantains.) Ensure that the flame is on low throughout the cooking.
Wet your hands and scoop out a lemon sized ball. Place it on the tawa and press it with your hands to get into a round shape. Alternatively scoop using a laddle and press it down onto the tawa. The second method gave me inconsistent shapes and hence I began using hands for the process. Give it about a minute to cook on one side and flip it over.
Serve it with honey, peanut butter or even jam.

You may also note

Caribbean recipes call for deep or shallow frying. To reduce the oil consumption I used a tawa - you could opt for frying it.

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