-
Active Time
30 min
-
Total Time
30 min
Inspired byAmerican Adobo
In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of the characters recognize their need for the comfort derived from friendship and familiar foods.
For this dish, be sure your plaintains are completely black, since the fruit becomes sweeter as it ripens. (Yellow or mottled brown plantains are very starchy and usually take about a week to fully ripen.) Serve these fritters as a snackor pair them with ice cream for a delicious dessert.
Ingredients
Makes 6 dessert or 12 snack servings
Special Equipment
Step 1
Whisk together flour, brown sugar, baking powder, and salt in a large bowl, then add water and egg and whisk until batter is smooth.
Step 2
Peel plantains and cut on a slight diagonal into 1/2-inch pieces. Stir into batter to coat well.
Step 3
Stir together granulated sugar and cinnamon in a shallow bowl.
Step 4
Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until thermometer registers 340°F. (See cooks' note, below.) Fry plantain slices in batches of 6 (don't crowd them) until bottoms are golden, about 45 seconds, then turn over and fry until other side of each is golden, 30 to 45 seconds more. Transfer with a slotted spoon to paper towels to drain.
Step 5
While still warm, toss each batch in sugar mixture until coated, then transfer to a platter. Serve hot or warm.
To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
Leave a Review
Reviews (12)
Back to TopGreat! For 2 average plantains only need 3/4 c flour. I added more water, probably 3/4 cup water in 1-1/4c ww flour. use 1.25t baking powder next time. Added cinnamon to batter. Used mix of canola and high temp sunflower oils. Cooked at higher temp on stove '3/4-3/5' high = 350-375. Powdered sugar after cooked is good but not neccessary. Fried extra batter in oil--made ~6-2" 'pancakes'. Will make it again--my daughter loved them--she was tired of boiled plantain with butter/honey.
jmacorkindale
Ann Arbor, MI
10/27/2017
love this recipe!!!...I also tried it with bananas!...beautiful.
llancaster0105
London, UK
6/11/2016
These were delicious. I made them for breakfast alongside a fruit smoothie. As we live in a remote area and even the closest town doesn't have donuts (which my husband loves), these were a special treat for him. I'm dieting, so I only had one, but that one was very good!
KatheM
Chelan, WA
9/1/2014
Wow! I've made many other plantain recipes but these are, by far, the best! I omitted the sugar roll after frying and they were still sweet and delicious. Another dish to eat straight out of the pan!
EllenSwider
Manchester CT
10/16/2012
Oh man, these are absolute heaven. The only way they could be better is if there was some kind of dipping sauce (caramel? chocolate?).
kgrote
Longview, WA
9/1/2011
I thought it was GREAT. I added a tablespoon of freshly grated ginger which gave them a little bit of a kick.
mirandaknighth
Toronto
8/6/2010
Delicious! My roommate and I loved these. Definitely best if you can serve them right away, though.
rightsandwrongs
New York, NY
1/4/2009
I made this on a whim at a dinner party. It was a hit! I had dreams about it for days afterward. I thought about it during the day at work. My production level went down for a couple days. It's heaven wrapped in fried dough sprinkled with sugar.
forena99
San Francisco, CA
7/11/2007
Unless you have plantains that you have to use up it is not worth it. The batter fried WIHOUT the fruit is actually better.
zsuzsanna
Bolton, Ontario
10/30/2004
This dish is similar to a Cuban one my mother made for me as a child. I like the addition of the cinimon and sugar...I will make it again.
riptides97
9/10/2004
I don't particularly like ripe plantains. I'd repeat it using what we call in Venezuela "Pinton" (Yello but firm - almost ripe) Plantains. FYI My wife and daughters LOVE! this recipe as published.
geedox
Los Altos de Sucre, Venezuela
9/10/2004
Very good and easy to prepare... This snack is called "maruya" in the Philippines.
emakabenta
Chatsworth, CA
9/10/2004
See Related Recipes and Cooking Tips
-
36 Classic and Modern Filipino Recipes
These traditional (and sometimes not-so-traditional) recipes showcase some of the sweet, sour, and deeply savory notes characteristic of Filipino cuisine. -
Why You Should Be Cooking Filipino Food
Adobo, banana ketchup, and more.
