Best 11 Pineapple Plantain Fritters Recipes

PINEAPPLE-PLANTAIN FRITTERS

Steps:

• Place plantain in medium saucepan; pour water over to cover. Boil plantains for 10 minutes. Drain well; transfer plantains to paper towels to absorb moisture.
• Stir together flour, sugar, baking powder, cinnamon, and nutmeg, in medium bowl. Whisk together milk and egg; add to flour mixture. Mix until smooth. Stir in plantain and pineapple until blended.
• Pour oil into deep saucepan or skillet to depth of 1-1/2 inches. Heat to 375ºF.
• Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry fritters for about 2 to 3 minutes or until golden brown, turning once with slotted spoon.
• Transfer fritters to paper towels to drain. Sprinkle powdered sugar over them, if desired. Serve warm.

SWEET PLANTAIN FRITTERS

Steps:

• Whisk together flour, brown sugar, baking powder, and salt in a large bowl, then add water and egg and whisk until batter is smooth.
• Peel plantains and cut on a slight diagonal into 1/2-inch pieces. Stir into batter to coat well.
• Stir together granulated sugar and cinnamon in a shallow bowl.
• Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until thermometer registers 340°F. (See cooks' note, below.) Fry plantain slices in batches of 6 (don't crowd them) until bottoms are golden, about 45 seconds, then turn over and fry until other side of each is golden, 30 to 45 seconds more. Transfer with a slotted spoon to paper towels to drain.
• While still warm, toss each batch in sugar mixture until coated, then transfer to a platter. Serve hot or warm.

PLANTAIN FRITTERS

Steps:

• Wash plantains and cut into thirds; leaving the skin on. Place the pieces in a medium pan with water; cover, and bring to a boil. Cook until the flesh is soft, about 15 minutes
• Drain and peel the plantains and transfer to a large bowl. Mash to a smooth consistency and add the baking powder, salt, garlic, and pepper. Mix well. Using your hands, form small, thin cakes about 2 1/2 inches in diameter. Heat oil in large skillet until very hot. Fry the cakes until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve with the Chicken Rundown.

MOSA (PLANTAIN FRITTERS)

Steps:

• In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
• Cut off the ends of each plantain. Use a sharp knife to slice the peel along the length of each plantain without cutting into the flesh. Remove peels and discard. Slice plantains crosswise into 1-inch pieces. Using a mortar and pestle or a food processor, pound or pulse the plantains into a coarse purée. Avoid making the purée too smooth, especially if using a food processor.
• Set aside 1/4 cup scallions for garnish. Stir or pulse the remaining 1/4 cup scallions, the garlic, ginger and Scotch bonnet pepper into the purée in the mortar or processor. Add the purée to the cornmeal mixture, and stir until the batter is just combined and resembles a shaggy dough. Fold in the sour cream.
• Line a sheet pan with paper towels or set a wire rack in the pan. Heat 1 1/2 inches of oil in a medium saucepan or deep skillet over medium-high to 325 degrees. If you don't have a deep-fry thermometer, test the oil temperature by lowering a pea-size drop of batter into the oil. Bubbles should form around the batter, and the drop should float to the surface.
• Working in batches to avoid crowding the pan, use a small dessert spoon to drop heaping teaspoon-size portions of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. The batter should not darken too quickly or take too long to cook through, so maintain the oil temperature by raising or lowering the heat as needed. Transfer the mosas to the paper towels or rack using a slotted spoon or tongs. Repeat with the remaining batter.
• Serve warm, garnished with the remaining scallions, with fry sauce alongside.

PINEAPPLE FRITTERS

Steps:

• Note: batter needs to sit for a day in the refrigerator before cooking Place the flour, sugar, and salt in a medium-sized bowl. Separate the eggs. Make a well in the ingredients and place the egg yolks in the well. Mix, adding the water and, gradually, the milk. Beat the egg whites to stiff peaks and gently fold them into the mixture. Add the lemon zest and the nutmeg, stirring to mix them in. Cover the bowl with a damp clean dish towel and place it in the refrigerator for a day.
• When ready to prepare the fritters, heat the oil to 375 degrees in a heavy Dutch oven or deep fryer. Peel the pineapple, core and cut into 1-inch pieces. With tongs, dip the pieces into the batter and fry them until they are golden brown on each side. Remove the fritters with a slotted spoon and let them drain on absorbent paper. Place them on a serving platter and sprinkle them with both the confectioners' sugar and cinnamon by placing them into a small sieve and shaking it over the fritters. Serve warm

PINEAPPLE FRITTERS

Steps:

• Drain pineapple.
• Heat oil in large fry pan over medium-high heat until hot.
• Place the pancake mix in a shallow bowl.
• Coat both sides of pineapple slices, one at a time, with the dry pancake mix, shaking off excess.
• Fry pineapple slices in hot oil in batches without crowding, until golden brown, 1 1/2 to 2 minutes total.
• With a slotted spoon, remove to a double thickness of paper towels to drain.
• Transfer fritters to dessert plates and sift powdered sugar over top.
• Serve hot, topped with whip cream.

PINEAPPLE FRITTERS

Steps:

• Heat 3 cups oil in a large deep pot over high heat until temperature reaches 365 degrees F.
• Meanwhile, combine flour, salt, and sugar in a large bowl.
• Mix egg, milk and remaining oil in a small bowl.
• Slowly add liquid ingredients, stirring with a fork or shisking until smooth.
• Pat pineapple rings completely dry.
• Dip each ring into batter letting excess drip back into bowl.
• Lower rings gently into hot oil with a slotted spoon, 2 at a time.
• Fry until golden brown, about 2 minutes.
• Drain well on paper towels.
• Sprinkle with confectioners' sugar.

PLANTAIN FRITTERS (CARIBBEAN)

Steps:

• In a bowl, slightly mash the plantains, then set aside.
• In a mixing bowl, whisk together the flour, baking powder & salt.
• In a small bowl, beat in the eggs until fluffy.
• To the flour mixture add the beaten eggs, crushed red pepper & butter & then the milk, beating with a fork until the mixture is smooth.
• Stir in the mashed plantains, & add more milk if necessary ~ Batter should be of a dropping consistency.
• Drop by spoonfuls into preheated deep fat at 375 degrees F & fry 4-5 minutes, or until evenly browned. Serve hot.

PINEAPPLE FRITTERS

Steps:

• Mix all the ingrediants together in a medium sized bowl.
• dough will be thick.
• Drop tablespoons of dough into oil that is about 3 inches deep.
• Oil should be about 350F degrees.
• Fry for about 2 minutes per side.
• Drain on paper towels.
• I sometimes sprinkle these with xxx sugar.

PINEAPPLE FRITTERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter.
• Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes.
• Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels.
• Drizzle glaze over fritters and dust with confectioners' sugar.

PLANTAIN FRITTERS

Steps:

• Place plantains in a food processor; cover and process until smooth. Add the flour, onion, salt and pepper; cover and process until blended (batter will be moist). , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Cook until golden brown, 1 minute on each side. Drain on paper towels.