Desserts
Buñuelos de Plátano
The Quirky Foodster Team
Ingredients
- 3 very ripe plantains, mashed
- 100g (3/4 cup) plain flour
- 1 egg
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- Vegetable oil, for frying
- Extra sugar, for dusting
Method
- In a bowl, combine the mashed plantain, flour, egg, sugar, cinnamon and baking powder into a thick batter.
- Heat about 3cm (1 1/4 in) of oil in a pan to 180°C (350°F).
- Drop spoonfuls of the batter into the hot oil and fry for 2–3 minutes per side until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust with extra sugar while still warm and serve immediately.
Introduction: Sweet plantain fritters showing the fusion of Spanish frying traditions (buñuelos) with the ubiquitous plantain of Central African cooking.
Cultural Background: Sweet plantain fritters showing the fusion of Spanish frying traditions (buñuelos) with the ubiquitous plantain of Central African cooking. Sold hot from street stalls and made at home for special family dinners alike.
Storage: Best eaten fresh; can be kept for a few hours at room temperature.
Reheating: Reheat briefly in a hot oven or air fryer to re-crisp; avoid the microwave, which softens them.
Tips: Use plantains that are very ripe (heavily spotted or black) for maximum natural sweetness. Fry in small batches to keep the oil temperature steady.
Variations: Add a pinch of nutmeg for extra warmth. Serve with a drizzle of honey or condensed milk. Vegetarian as written; a flax egg can replace the egg for a vegan version.
Nutrition: Per serving (3 fritters): 260 kcal, 4g protein, 42g carbohydrate, 9g fat, 3g fibre
FAQs:
Q: Can I bake these instead of frying?
A: Frying gives the classic crisp exterior, but they can be baked at 200°C (400°F) for about 15 minutes, turning once, for a lighter version.
Q: Why is my batter too runny?
A: Very ripe plantains vary in moisture — add a little extra flour, a tablespoon at a time, to firm up the batter.
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