Plantain Fritters

4 standard portions

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Ingredients

• 3 large plantain (MUST BE overripe!!)
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• 1 tsp vanilla extract
• ¼ tsp pink salt
• 2 tbsp raw cane sugar (optional)
• 1 cup gluten free flour
• water (as needed)

Method

1. Place each plantain on a chopping board and cut off the ends.
2. Slice lengthways, not too deep just enough to score the skin and use your hands to peel away the skin and discard.
3. Chop the plantain into chunks and set aside.
4. Fill a medium sized saucepan by 1/3, insert the steaming basket and bring the pot to a boil.
5. Once boiled, place the chunks of plantain ontop of the steaming basket, cover the saucepan with a lid.
6. Reduce the heat to medium and steam the plantain until soft and tender (this should take several minutes).
7. Once steamed, leave the plantain to completely cool before transferring it to a medium sized bowl.
8. Use an immersion stick blender or potato masher to puree the plantain.
9. Add the nutmeg, cinnamon, ginger, vanilla extract, pink salt and raw cane sugar if you are using it.
10. Gradually add the flour while stirring at the same time until a smooth batter is formed. It shouldn't be too thick nor should it be too thin. If it is too thick add water, a few tablespoons at a time if needed.
11. Add enough oil to cover a medium sized skillet.
12. Let the oil heat through on medium heat.
13. Once heated, add a small amount of batter in portions (oblong shaped) about 3-4 at at a time.
14. Fry the first side, tilt the pan and baste the top with oil as this will make it easier to flip over.
15. When the underside is lightly golden brown, use an egg spatula to flip the fritter over and cook the other side until brown.
16. Once cooked, place the fritters on a plate with kitchen towel to absorb any excess grease.
17. Repeat the above 2 steps with the remaining batter.