Ingredients:
| Serves 4 | |||
| 3 | tbsp | cooking oil (add more as you need it) | |
| 4 | over-ripe plantain | ||
| 1 | scotch bonnet pepper (add to taste) | ||
| 1 | large | onion - chopped | |
| 2 | cm | fresh root ginger peeled and chopped | |
| 2 | cups | plain flour or ground rice | |
| salt and pepper to season |
Method:
-
Place the ingredients in a blender and whizz to form a batter (drop-scone consistency). Set aside in a fridge till you are ready to fry.
-
Add a little oil to a frying pan and place over a moderate heat. Pour half-cups of batter into the pan to form individual pancakes and cook until bubbles start showing on the surface. Carefully turn the fritters over with a palette knife and cook for a further couple of minutes till they are cooked through. Transfer them to kitchen paper to drain and keep warm while you cook the remaining mixture in the same way.
Serving Suggestion:
Stack with layers of beans or peas or any other soft, saucy filling
Tip
Try frying just one spoonful first and adjust the seasoning and consistency.
For Stewed Bean dishes see book, page*
Try adding more flour to the mix and forming egg-size balls, then deep fry to make Kakro, deep fried plantain balls.
