Kelewele (Plantain Fritters)
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"appetizer, Hors d'oeuvre"
Serves 6 | Prep Time 20 PT20M | Cook Time 20 PT40M | AppetizerWhy I Love This Recipe
ethnic and diverse choice
Ingredients You'll Need
5 ripe plantains
1 cup white or brown rice flour
1 bird's-eye chile or serrano chile, seeded and minced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil or grapeseed oil, for frying
Harissa paste, for serving
Directions
Using a hand mixer or food processor, pulse the raw plantains to a chunky paste (see Cook’s Note).
Transfer the paste to a bowl and stir in the rice flour, chile, cilantro, parsley, 1 teaspoon salt and 1/2 teaspoon pepper, making sure all of the ingredients are evenly distributed and combined.
Let the batter rest for about 10 minutes to meld the flavors if time allows.
Heat 1 inch of oil in a heavy 8-quart pot over medium-high heat until hot and simmering but not smoking, about 350 degrees F.
Carefully fry heaping tablespoons of the batter in batches, making sure not to overcrowd the pot. Cook, turning often, until crispy around the edges and golden brown, about 5 minutes.
Using a slotted spoon, transfer the fried plantains to a baking sheet lined with paper towels and season with salt.
Serve warm with harissa paste.
Pairs Well With
harissa paste
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