KELEWELE (PLANTAIN FRITTERS)
Traditionally, this dish is made with sweet plantains that are mixed into a batter, fried and dusted with powdered sugar. But we do a savory version. An ice cream scoop will help you get that perfect shape: scoop out the mixture and fry it in hot oil.
Provided by JJ Johnson
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Using a hand mixer or food processor, pulse the raw plantains to a chunky paste (see Cook's Note).
- Transfer the paste to a bowl and stir in the rice flour, chile, cilantro, parsley, 1 teaspoon salt and 1/2 teaspoon pepper, making sure all of the ingredients are evenly distributed and combined.
- Let the batter rest for about 10 minutes to meld the flavors if time allows.
- Heat 1 inch of oil in a heavy 8-quart pot over medium-high heat until hot and simmering but not smoking, about 350 degrees F.
- Carefully fry heaping tablespoons of the batter in batches, making sure not to overcrowd the pot. Cook, turning often, until crispy around the edges and golden brown, about 5 minutes.
- Using a slotted spoon, transfer the fried plantains to a baking sheet lined with paper towels and season with salt.
- Serve warm with harissa paste.
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