Sweet Plantain Fritters Gourmet | September 2004
- 1 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup water
- 1 large egg, lightly beaten
- 4 very ripe (completely black) plantains (2 1/2 lb)
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- About 2 cups vegetable oil
- Special equipment: a deep-fat thermometer
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.
Cooks' note: To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
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