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SWEET PLANTAIN FRITTERS




Source of Recipe


Gourmet


List of 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
Special equipment: a deep-fat thermometer


Recipe



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.

Cooks' note:
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.



Makes 6 dessert or 12 snack servings.