Pineapple-Plantain Fritters

Total Time
27mins
Prep 15 mins
Cook 12 mins

A tropical twist on the traditional fritter. Crunchy, fresh and delicious, I hope you like it. Enjoy!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Pour oil into deep saucepan or skillet to depth of 1-1/2 inches. Heat to 375ºF.
  4. 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.
  5. Transfer fritters to paper towels to drain. Sprinkle powdered sugar over them, if desired. Serve warm.
Most Helpful

5 5

Good day! I'vebeen eyeing this the past few days and I'm glad I finally made it. I simply mixed all ingredients upping it a bit by adding also a 1/2 tsp of allspice, a tbsp of rum, 1/4 tsp jamaican seasoning. I had excess thinning batter at the end of frying the plantain/pineapple mixture, so I threw in a few cherries too. Instead of using all brown sugar, half was cane sugar, half was brown sugar. I tried to make a sauce with it with sugar and 2 coconut milk but wouldn't suggest it. So I just ate it as is. So delicious and sweet. Would be making this again. Made for zwt5.

4 5

Thanks to Nif for introducing me to the new and exciting world of plantain! These fritters were fluffy, quick and best of all tasted lovely. I had to sub soy milk for the milk and egg replacer for the egg but the batter turned out fantastic! I will be using the batter in other dessert fritters for sure! Made for the Caribbean leg of ZWT5.

5 5

I thought these were delicious. The flavorings were nice and different. I did add about a tbsp. of dark rum, for a bit of flavoring. These fried up quickly, and are best eaten warm. I made a 'sauce' of sour cream, lime juice and brown sugar; this was excellent drizzled on the fritters. I'll be making these again! Thanks for sharing, Nif. Made for ZWT 5.