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Belizean Cinnamon Plantain Fritters
Sweet and tender plantain fritters, lightly spiced with cinnamon and sugar, offering a delightful dessert or snack. These are a variation on the more common plantain fritters, focusing on a dessert profile.
ð§ ææ
- 3 large Ripe plantains(peeled and mashed)
- 1 cup All-purpose flour
- 0.25 cup Granulated sugar(plus more for dusting)
- 1 tsp Ground cinnamon
- 1 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Milk(or as needed for batter consistency)
- for frying Vegetable oil
ðšâð³ äœãæ¹
- 1
In a large bowl, mash the ripe plantains until smooth. Ensure there are no large lumps.
- 2
Add the flour, sugar, cinnamon, baking powder, and salt to the mashed plantains. Mix well.
- 3
Gradually add milk, stirring until you achieve a thick batter consistency, similar to pancake batter. It should be thick enough to hold its shape when dropped into oil.
- 4
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches around 350°F (175°C).
- 5
Carefully drop spoonfuls of the plantain batter into the hot oil. Do not overcrowd the pan.
- 6
Fry the fritters for 3-4 minutes per side, or until golden brown and cooked through. Use a slotted spoon to turn them.
- 7
Remove the fritters from the oil and drain them on paper towels. While still warm, lightly dust with additional sugar and cinnamon.
ð¡ ããã®ã³ã
- âUse very ripe plantains for maximum sweetness and soft texture.
- âAdjust the milk amount to achieve your desired batter thickness.
- âMaintain a consistent oil temperature for even cooking.
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- Add a pinch of nutmeg to the batter for extra warmth.
- Serve with a drizzle of honey or a dollop of whipped cream.