Plantain fritters

Ingredients

• 4ripe plantains (very dark on the outside but still firm)
• 2 largeeggs
• 4 tablespoonsplain or oat flour
• 2 tablespoonssoft brown sugar
• ½ teaspoonground cinnamon
• ½ teaspoon (optional)baking powder
• 1 teaspoon (optional)vanilla essence
• A pinchsalt
• As neededvegetable oil, for frying
• To tastechancaca syrup or honey
• To tasteicing sugar, for dusting
• To servebrewed coffee or a Peruvian herbal infusion

Instructions

1. 1

   Prepare the plantains

   Peel the ripe plantains and cut them into medium-sized pieces. Riper fruit will make the fritters sweeter and more flavourful.

2. 2

   Mash the fruit

   Put the plantain pieces in a bowl and mash with a fork or potato masher until mostly smooth. A few small pieces can remain for texture.

3. 3

   Mix the wet ingredients

   Add the eggs, sugar, vanilla essence and a pinch of salt. Stir or whisk until combined.

4. 4

   Add the dry ingredients

   Stir in the flour, cinnamon and baking powder until you have a thick, slightly sticky batter. If it seems too runny, add 1 more tablespoon of flour.

5. 5

   Shape the fritters

   Heat plenty of vegetable oil in a non-stick frying pan. Use a spoon to drop portions of batter carefully into the hot oil.

6. 6

   Fry until golden

   Cook each fritter for 2–3 minutes on each side, until golden and crisp outside. Avoid moving them too much so they do not break apart.

7. 7

   Drain and serve

   Lift the fritters out and drain them on kitchen paper. Serve hot with chancaca syrup or dusted with icing sugar.

What are Peruvian plantain fritters?

Known in the recipe as torrejas, these fritters are made by mashing ripe plantains, mixing them with eggs and flour, then frying spoonfuls until golden. They are a sweet preparation associated here with Peruvian cooking.

Very ripe plantains provide much of the flavour and sweetness, while a little cinnamon gives the batter warmth. The mixture is kept thick so the fritters hold together in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 0g protein, 0g carbs, 0g fat.

The plantains and flour provide most of the carbohydrate, while the eggs contribute protein and some fat; frying oil and the added sugar also contribute to the energy in each portion. For a more balanced plate, serve a moderate portion alongside plain yoghurt or fresh fruit.

Choose the right plantains

Ripeness: Look for plantains that are very dark on the outside but still firm. They mash readily and bring sweetness to the batter without being completely liquid.

Texture: Mash until mostly even, but do not worry about a few small pieces. They give the finished fritters a little variation in texture.

Get the batter consistency right

Flour: Stir it in with the cinnamon and baking powder until the batter is thick and slightly sticky. If it runs too freely from the spoon, add the specified extra tablespoon of flour.

Optional additions: Baking powder is included for a lighter result, while vanilla adds aroma. Both can be left out if preferred.

Frying without breaking

Hot oil: Heat plenty of oil in the pan before adding the batter, taking care when placing each spoonful in the oil. Work gently so the portions keep their shape.

Turning: Leave each fritter to cook for 2–3 minutes per side and avoid shifting it repeatedly. Turn once it has begun to set and colour.

Look for crisp, golden edges

Colour: The fritters are ready when both sides are golden and crisp on the outside. The plantain-based centre should remain soft rather than dry.

Draining: Transfer them to kitchen paper after frying to remove excess oil from the surface. Serve while hot for the best contrast between crisp edges and soft centres.

Serving ideas

Sweet finish: Serve the fritters with chancaca syrup or honey, or dust them with icing sugar. Add the topping just before eating.

To drink: The recipe suggests brewed coffee or a Peruvian herbal infusion alongside. The warm drink makes a simple accompaniment to the sweet fritters.

Recipe notes & tips

• Use plantains that are very dark-skinned but still firm, as directed in the recipe.
• Leave a few small pieces of plantain in the mash if you want a more varied texture.
• Check that the batter is thick and slightly sticky before frying.
• Drop the batter into the oil carefully to avoid splashes.
• Fry in batches if needed so you can turn each fritter gently without crowding the pan.
• Drain the fritters on kitchen paper and serve them while hot.

Variations

• Use oat flour: Choose oat flour instead of wheat flour as allowed in the recipe.
• Skip the baking powder: Leave it out for a slightly denser fritter.
• Add vanilla: Include the optional vanilla essence for a fragrant note.
• Choose the topping: Finish with chancaca syrup, honey or icing sugar.
• Serve with coffee: Pair the fritters with brewed coffee for the suggested accompaniment.

Common mistakes to avoid

• Using underripe plantains: Choose very dark-skinned, firm fruit so the fritters have enough sweetness.
• Leaving the batter too runny: Stir in the extra tablespoon of flour if it does not seem thick and sticky.
• Moving them too often: Let each fritter cook undisturbed for 2–3 minutes per side to help it stay intact.
• Frying before the oil is hot: Heat the oil first, then add the batter carefully.
• Skipping the draining: Place the cooked fritters on kitchen paper before serving.

How to store

These fritters are best served hot. If there are leftovers, refrigerate them in a covered container and reheat in a frying pan until warmed through; the outside may be less crisp after storage.

Frequently asked questions