Description
Fluffy and slightly sweet, these pan-fried plantain & raisin fritters make a wonderful side dish or sweet snack!
Ingredients
Units
Scale
For the Fritters:
- 2 large yellow to yellow-brown plantains
- 1/2 cup cassava flour
- 2 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup raisins
- 1/4 cup extra virgin olive oil, for frying
For the Date Caramel Sauce:
- 1 cup pitted medjool dates, soaked in boiling-hot water for 1 hour
- 1/4 cup reserved date soaking liquid
- 1/2 cup almond milk or coconut milk
- 2 teaspoons lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
Instructions
- To make the fritters, peel the plantains and add them to a large bowl. Using a fork or potato masher, mash the plantains to a uniform consistency. It can take a while to mash them down like this, but it gets easier as you work with them!
- Add the cassava flour, eggs, cinnamon and salt, mixing until smooth. Stir in the raisins.
- Heat the olive oil in a cast iron skillet over medium high heat. Add large spoonfuls of batter to the skillet, being careful not to let the fritters touch. Fry for 4-5 minutes on each side. Transfer the fritters to a paper towel-lined plate. Repeat with additional batches as necessary.
- To make the date caramel dipping sauce, prep in advance by soaking the pitted dates in boiling-hot water for 1 hour. Then, add the soaked dates, reserved soaking liquid, non-dairy milk, lemon juice, sea salt, and vanilla extract to a blender. Blend until smooth. Serve with the fritters.
Notes
If you find the plantains too difficult to mash with a fork, you can also add the plantains and eggs to a blender and blend until smooth. However, this could also be an indication that your plantains aren't ripe enough, so the fritters may not have a slightly sweet flavor.