A quick post. What do you do with your over ripe plantains? Let me tell you the story of these plantains. I’ve been meaning, like with several other recipes, to make plantain fritters for AGES! I keep buying green plantains, waiting for that perfect moment for them to become slightly over ripe, and then? Well then I look at them, and trott right back to my sofa to catch another episode of Master Chef. Sigh! Well this time I was determined that these fritters were going to make a debut in my kitchen. So, here they are. Well over ripe and ready for fritteration. Now plantain fritters are commonly called ‘mosa’ in Nigeria. The recipes I found all converted the already over ripe and mush plantains into a batter for frying. However, I wanted to do something different with mine. So I replaced flour for breadcrumbs to give these a crunchy texture and a soft, sweet and spicy inside. Trust that at the time this post is going up they have all been consumed. Too bad my oga wasn’t around to part take in this deliciousness.
So, got over ripe plantains in your kitchen? No need to fret. Something amazing can still be done with them.
This is quite the simple recipe. You basically peel the plantains, slice them into a bowl. Add in rest of of your ingredients – spices, chopped vegetables, bred crumbs and mash them all together. (Note; I did this so quickly that I forgot to take a shot for the blog!)
Section the mixture into small balls, roll into a bowl with egg whites and then roll each ball into a plate of breadcrumbs to coat.
Now you can bake these in the oven if you wish. I fried mine as my oven has been misbehaving lately. Before placing them in the pan or oven, flatten each ball of plantain mixture into a flat cake and then fry or bake. It’s really simple and they come out totally awesome. Can be eaten alone or as an appetizer. Love these!
Another great way to eat these is to wrap each one in a lettuce leaf and dip into some sauce or salsa. I had some tomato stew left over in the fridge and made a meal out of these. Needless to say a nap was totally in order after consuming these.
3 over ripe plantains
1 small onion diced
1 habanero or 2 chilli peppers finely chopped
4 spring onions (optional)
2 eggs (egg whites only)
¼ cup ground cray fish
½ cup breadcrumbs
1 tsp salt
¼ cup oil for frying (I used extra virgin olive oil)
1 small bunch of lettuce leaves (for eating and garnishing)
- Wash and peel the plantains. Place in a large bowl and mash them with a fork
- Add in diced onions, spring onion (scallions), chopped habanero/chilli peppers, cray fish, salt, and ½ of the bread crumbs
- Mix the ingredients together until evenly distributed. If your plantains were super soft and the mixture still very sticky add in some more breadcrumbs to thicken it.
- Using your hands, form small balls of the mixture approximately 1.5 inches in diameter.
- Separate the whites of the 2 eggs and whisk lightly
- Take each ball of plantain mix, flatten it slightly with your hands, dip into the egg whites and then roll them on the plate of breadcrumbs until fully, but lightly coated
- Heat oil in large fry pan until very hot.
- Fry the cakes on both sides until golden brown, approximately 2 minutes each side. Transfer to a paper towel-lined plate to drain excess oil
- Serve while hot with a garnish (I used lettuce) and a dipping sauce (tomato stew or salsa will do the trick).