Plantain Fritters & Pepper Sauce by @niangcook

35 min

4 servings

🌶️

10

Vegetarian chili peppers

🍅

15 ml

Tomato paste

🧅

75 g

Red onion

🧂

1.5 g + 1 pinch

Salt

⚫

0.3 g

Pepper

🍌

500 g

Ripe plantains

🌾

100 g

Flour

🍬

13 g

Sugar

🫙

1 g

Baking powder

💧

37 ml

Water

🫗

480 ml

Oil

  1. Chop
    • vegetarian peppers
    • red onion

    Finely chop the vegetarian peppers and the red onion.

  2. Combine
    • vegetarian peppers
    • red onion

    Combine the chopped vegetarian peppers with the chopped red onion in a mixing bowl.

  3. Stir
    • tomato paste
    • salt

    Stir in the tomato paste and season the sauce with half the salt and black pepper.

  4. Set
    • Ripe plantains

    Set the pepper sauce aside while preparing the plantain fritter batter.

  5. Peel
    • ripe plantains

    Peel the 2 ripe plantains and place them in a clean mixing bowl.

  6. Mash
    • ripe plantains

    Mash the ripe plantains with a fork until mostly smooth.

  7. Add
    • wheat flour
    • sugar
    • Salt

    Add the 100 g wheat flour, sugar, baking powder, and remaining salt to the mashed plantains.

  8. Mix
    • water

    Mix in 2 to 3 tablespoons of water until a thick, scoopable batter forms.

  9. Heat
    • frying oil

    Heat the frying oil in a deep frying pan over medium heat until hot for frying.

  10. Scoop
    • ripe plantains
    • Oil

    Scoop portions of the plantain batter into the hot oil, leaving space between each fritter.

  11. Fry

    Fry the fritters for about 3 to 4 minutes per side until deep golden brown.

  12. Drain
    • vegetarian peppers
    • tomato paste
    • red onion

    Drain the cooked fritters on paper towel and serve hot with the pepper sauce.

Plantain Fritters & Pepper Sauce by @niangcook

35 min

4 servings

🌶️

10

Vegetarian chili peppers

🍅

15 ml

Tomato paste

🧅

75 g

Red onion

🧂

1.5 g + 1 pinch

Salt

⚫

0.3 g

Pepper

🍌

500 g

Ripe plantains

🌾

100 g

Flour

🍬

13 g

Sugar

🫙

1 g

Baking powder

💧

37 ml

Water

🫗

480 ml

Oil

Preparation Steps

  1. Step 1/12

    Finely chop the vegetarian peppers and the red onion.

    🌶️vegetarian peppers
    🧅red onion
    🪵cutting board
    🔪chef's knife

  2. Step 2/12

    Combine the chopped vegetarian peppers with the chopped red onion in a mixing bowl.

    🌶️vegetarian peppers
    🧅red onion
    🥣mixing bowl

  3. Step 3/12

    Stir in the tomato paste and season the sauce with half the salt and black pepper.

    🍅tomato paste
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🍴fork

  4. Step 4/12

    Set the pepper sauce aside while preparing the plantain fritter batter.

    🥣mixing bowl

  5. Step 5/12

    Peel the 2 ripe plantains and place them in a clean mixing bowl.

    🍌ripe plantains
    🔪chef's knife
    🥣mixing bowl

  6. Step 6/12

    Mash the ripe plantains with a fork until mostly smooth.

    🍌ripe plantains
    🥣mixing bowl
    🍴fork

  7. Step 7/12

    Add the 100 g wheat flour, sugar, baking powder, and remaining salt to the mashed plantains.

    🌾wheat flour
    🍬sugar
    🫙baking powder
    🧂salt
    🍌ripe plantains
    🥣mixing bowl

  8. Step 8/12

    Mix in 2 to 3 tablespoons of water until a thick, scoopable batter forms.

    💧water
    🥣mixing bowl
    🍴fork

  9. Step 9/12

    Heat the frying oil in a deep frying pan over medium heat until hot for frying.

    🫗frying oil
    🍳deep frying pan

  10. Step 10/12

    Scoop portions of the plantain batter into the hot oil, leaving space between each fritter.

    🍌ripe plantains
    🍳deep frying pan
    🥄slotted spoon

  11. Step 11/12

    Fry the fritters for about 3 to 4 minutes per side until deep golden brown.

    🍳deep frying pan
    🥄slotted spoon

  12. Step 12/12

    Drain the cooked fritters on paper towel and serve hot with the pepper sauce.

    🌶️vegetarian peppers
    🍅tomato paste
    🧅red onion
    🥄slotted spoon
    🧻paper towel
    🥣mixing bowl

Composition

Ingredients

Types

Condiment, Vegetables, Seasoning, Fruit, Sweetener, Leavening agent, Liquids

Ingredients

Vegetarian chili peppers, Tomato paste, Red onion, Salt, Pepper, Ripe plantains, Flour, Sugar, Baking powder, Water, Oil

Notes

Salt (for the sauce, to taste, for the batter), Pepper (for the sauce, to taste), Ripe plantains (very ripe, almost black is better), Flour (wheat or corn flour depending on taste), Sugar (optional, depending on ripeness of the bananas), Baking powder (or baking soda), Water (2 to 3 tbsp), Oil (for frying)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free

Calories

430 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 67g, Fat: 18g, Fiber: 5g, Sugar: 23g

Nutritional Information

Minerals

Potassium: 650mg, Sodium: 250mg, Iron: 2.2mg, Magnesium: 48mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.45mg, Vitamin A: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

cutting board, chef's knife, mixing bowl, fork, deep frying pan, slotted spoon, paper towel

Appliances

Stove

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer

Occasions

Breakfast, Brunch, Party, Street Food

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Caribbean, West African

Geographic

Ivory Coast, West Africa

Various

Aspect

Texture

Crispy, Soft, Fluffy, Creamy

Flavors

Sweet, Spicy, Savory, Tangy, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store fritters and pepper sauce separately,Use airtight containers,Reheat fritters before serving), freezer : 2 months (Freeze cooked fritters in an airtight container,Do not freeze the fresh pepper sauce)