Ingredients
- 4 large plantains, not green, you want nearly black skins shopping list
- scant amount of oil to cover the bottom of a cast iron skillet shopping list
- 2/3 cup of powdered sugar shopping list
- one fresh lemon juiced shopping list
- 3 tbsp of dry sherry (or I have been known to use rum, shhh!) shopping list
- Batter: shopping list
- 2 eggs shopping list
- 2 cups of flour shopping list
- 1 tsp of baking powder shopping list
- 1 cup of milk shopping list
- 1 tbsp of granulated sugar shopping list
- pinch of salt shopping list
- oil for deep frying (vegetable, canola) shopping list
How to make it
- Cut the plaintains in 1 1/2 to 2 inch wide pieces. Slit skin and peel off, when plantains are green this is nearly impossible to do.
- In fry pan, with scant amount of oil, pan fry the plantains until lightly brown on all sides , remove to paper towelling and drain.
- Get your meat mallet and pound them to break the fibers.
- Put the cooled par-cooked plantains in a deep bowl, sprinkle with sugar, rum/sherry and lemon juice. Cover and refrigerate for 30 minutes or so
- Combine the batter ingredients.
- Fill skillet with oil only 2/3 full for deep frying. Heat to 350 degrees.
- Dip smashed plantains into fritter batter and deep fry until golden brown about 3 minutes.
- Drain.
- Serve hot dusted with powdered sugar or drizzled with honey.
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