Plantains are a tougher form of a banana that when ripe and cooked can be a sweet and nutritious snack. The green, or unripened plantain is cooked in savory south Indian dishes, while the ripe plantain can be cooked in a batter to make fried plantains. Ripe plantains are darker in color and have a black color to the peel. In Kerala, fried plantains are a delicious tea time snack. Pair this crispy, sweet plantain with the Tea for Two Masala Chaya recipe for a cozy afternoon snack or appetizer!
Ingredients:
2 ripe plantains (the skin of ripe plantains is usually black in color)
1 cup pancake mix (I used Krusteaz mix)
¾ cup of water
1 tsp pumpkin pie spice
1 tsp brown sugar
¼ tsp baking powder
½ tsp cardamom powder
Vegetable oil or canola oil enough for deep frying
Recipe:
1. Combine the pancake mix, water, pumpkin pie spice, brown sugar, baking powder, and cardamom powder in a big bowl, enough to dip plantains.
2. Mix the batter in the bowl with a whisk thoroughly. The batter will be a thick consistency. This is perfect to dip the plantains, allowing the batter to stick and coat the plantains. Set the batter aside.
3. Slice the ripe plantains lengthwise in half. Now you will have two slices per plantain. Proceed to slice in half again, crosswise. There should be 8 slices of plantains in total. Set this aside.
4. Heat a heavy bottom pot or Dutch oven on the stove top at medium-high heat. Add oil for deep frying, enough depending on how large a pot you are using. Test the oil with a tiny dollop of batter to see if the temperature of the oil is set for deep frying. If the dollop of batter sizzles and springs up to the top surface of the oil, you are all set to fry the plantains.
5. Coat one plantain slice with batter and add to the hot oil. Fry until deep golden-brown color is seen and turn accordingly to fry all sides of the plantain. Add another slice or two of coated plantains, in batches, neither crowding the pot, nor reducing the frying temperature of the oil. Deep fry each slice until all slices are cooked. Maintain the heat at medium-high heat.
6. Set aside fried plantains onto a paper towel lined plate to drain excess oil and serve while it’s hot and crispy with tea, coffee, or beverage of choice.
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