Plantain Fritters

Plantain fritters are fried batters prepared from very ripe plantains, simple flour, and sugar, salt, and spices. In Jamaica, they are generally eaten for breakfast and are sweet and soft. These fritters are created in the same manner as banana fritters and have a similar flavor, however banana fritters are not as filling. Make sure your plaintains are completely black for this recipe, as the fruit becomes sweeter as it ripens. (Yellow or mottled brown plantains are extremely starchy and require approximately a week to fully ripen.)

Under high heat, the best qualities of very ripe plantains are revealed: their sugars caramelize, making each bite sweet and providing contrasting crunchy and tender textures. Mashed ripe plantains with all-black peels are combined into an aromatic batter with cornmeal for a thrilling crunch and sour cream for a pillowy delicacy in these fritters. They're a terrific snack or addition to any meal on its own, but can also be served with a garlicky fry sauce for dipping if desired.

Ingredients

• 1 cup all-purpose flour, 2 tablespoons light brown sugar, 1 teaspoon baking powder, 1/8 teaspoon salt, 1/2 cup water, 1 large egg, lightly beaten, 4 very ripe (completely black) plantains (2 1/2 lb), 1/2 cup granulated sugar, 1/2 teaspoon cinnamon, About 2 cups vegetable oil
  

Instructions

• Whisk together flour, brown sugar, baking powder, and salt in a large bowl, then add water and egg and whisk until batter is smooth.
• Peel plantains and cut on a slight diagonal into 1/2-inch pieces. Stir into batter to coat well.
• Stir together granulated sugar and cinnamon in a shallow bowl.
• 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.
• While still warm, toss each batch in sugar mixture until coated, then transfer to a platter. Serve hot or warm.