Similar to a potato latke, these fritters are a nice change and give a Caribbean flair. You can make them on the larger side, to go with a meal, or on the smaller size to be served as an appetizer. Either way, they are a nice addition to any dining experience.
Special equipment for this dish?
Just a good, heavy bottomed skillet and a wire rack to cool the fritters on after cooking.
Tips and Tricks for this dish?
Don’t rush to frying process. These will take a bit longer than frying up potatoes. I’d say they take about 5-7 minutes per side.
Also, you just want enough oil to cover the bottom of the skillet. And, skim the broken pieces of plantain that are left in the oil after removing the finished fritters before adding another batch. Keep the oil as clean as you can.
Do salt the fritters after frying for a burst of extra savory flavor.
Can this dish be made ahead?
Yes. Make them and cool completely. Then either store in the fridge for a few days. Reheat in a 350 oven for about 8-10 minutes, or until re-crisped and heated through. You can also re-heat in the air fryer, if you have one.
Can this dish be frozen?
Yes! Flash Freeze on a sheet tray. Once frozen, you can put them in a plastic, air tight bag and keep frozen for a few months.
How to serve this dish?
Serve as a side dish instead of bread, or, these make a tasty appetizer. Top with sour cream and chives, or a mango chutney or even a large prawn . . . the possibilities are endless.
