Recipe

Fritter Me This Recipe

	Notyourmomma / All my dishes 1 year ago Dad# 2 travels to the Dominican Republic several times a year. The cook at the complex where he works makes these all the time for breakfast, kind of like a doughnut. I think it is more of a dessert type of a dish. Time consuming but worth the effort.... More Prep:60m Cook:25m Servings:8	Notyourmomm
	plantain fritters sherry twist lemony kick

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Ingredients

4 large plantains, not green, you want nearly black skins

scant amount of oil to cover the bottom of a cast iron skillet

2/3 cup of powdered sugar

one fresh lemon juiced

3 tbsp of dry sherry (or I have been known to use rum, shhh!)

Batter:

2 eggs

2 cups of flour

1 tsp of baking powder

1 cup of milk

1 tbsp of granulated sugar

pinch of salt

oil for deep frying (vegetable, canola)

Directions

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.

Not quite what you're looking for? See more Dessert / Doughnuts

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Comments

chefmeow 1 year ago said:
OMG. These sound absolutely incredible. I love plaintains and seldom get them unless we go to the Salvadorian restaurant I love so much. Thanks for posting such a wonderful recipe. Enjoy.

jo_jo_ba 12 months ago said:
These sound so good, exactly like ones I had once by my Jamaican Home-Ec teacher. Love the recipe title too, I love creative names!

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