Serves 12

Crispy Plantain & Spring Onion Fritters


2 large yellow plantains, peeled

1 cup self-raising flour

2 spring onions, finely chopped

½ tsp smoked paprika

½ tsp white pepper (or black pepper)

*Pinch chilli flakes - optional

Pinch of salt

Flavourless oil for frying

Basil Pesto Dip

2 tbsp basil pesto, 1 tbsp mayonnaise.  Mix well.


Let’s Cook

1. Chop the plantains into manageable pieces.  Drop into a bowl and either mash or pop into a food processor and blend until smooth.

2. Sprinkle in the flour, onions, paprika, pepper, *chilli and a pinch of salt.  Mix well until combined. 

This batter is quite wet so don’t worry and no extra flour is required.

3. In a small saucepan (or deep fat fryer), pour enough oil to deep fry your fritters without touching the bottom of the pan.

Jax Hamiltons Tip : a good way to determine if your oil is hot enough.  Take a wooden spoon, place in the oil.  When you see bubbles around the top of the spoon, the oil is ready for frying.

4. Using a spoon, slide ping pong ball sized portions of batter into the oil.  Don’t crowd the pan.  Cook until crispy.  Remove and drain any excess oil on kitchen paper.

SERVE : with basil pesto and mayo dip.  Or with a banging curry and sauce.