These sweet plantain fritters are a creation of mine. I wanted to do something different, that I have never seen or had. After testing it a few times, these were perfect!
While testing this recipe, I realized that the sweeter (ripe) the yellow plantain was, the better the fritters tasted. Making sure there isn’t too much flour as well. If you put in too much flour, then you are reducing the sweetness of the plantain. And why did I use flour you may ask… to keep the fritters from breaking apart while frying.
Are plantains the same as bananas?
Plantains are basically an oversized banana. The difference is that plantains are starchy, harder and cannot be eaten uncooked. They are pretty much a vegetable and you will be treating them as such when cooking with them. Once ripe (and yellow), they are much softer and quicker to cook with.
What are the differences between green and yellow plantains?
The color of a plantain tells you how ripe it is. Green plantains are the least ripe and starchy. Yellow plantains are ripe and as they turn from yellow to a darker color, the sweeter they are.
Try my other plantain recipes!
Dominican Fried Green and Yellow Plantains with Mojo Sauce
Beer Stewed Plantain Cups
Dominican Mangú Con Los Tres Golpes
Pastelón – Dominican Sweet Plantain Lasagna
Loaded Plantain Chips
Plantain Rice Krispie Treats
Sweet Plantain Fritters
- 3 ripe "yellow" plantains
- 1/2 cup flour
- 1/2 tbsp salt for plantain mixture
- corn or vegetable oil for frying 1 inch deep in skillet
- shredded mozzarella cheese for topping both sides
- salt to taste for garnishing
- chopped cilantro for garnish
- Start by peeling the plantains and cutting them into 3 pieces.
- In a pot, add water to cover plantains. Bring to a boil over high heat and cook until plantains are cooked through. *Depending on how ripe they are, they may cook quicker. Use a fork to check their tenderness.
- Once cooked through, remove from the pot without the liquid and mash like you would mash potatoes or mangu.
- Add flour and blend in well. If you feel that the mixture is too loose, then add a bit more flour. About 1 tablespoon at a time.* Watch the video to get an idea of the consistency you should be looking for.
- In a skillet, over medium high heat, place a couple of tablespoons formed into one fritter in the hot oil. Make sure that there is no touching between fritters.
- Add shredded mozzarella over each fritter. Once the bottom is golden brown, a couple of minutes or so, turn the fritters over. Add more mozzarella on top. The bottom will have the mozzarella turn crispy and that is when you know it is done. The top mozzarella will melt slowly with the warmth of the fritter.
- Once the fritters are plated, sprinkle with sea salt and chopped cilantro.