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.
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.