Plantain Fritters
a fluffy plantain fritter served with crispy bacon and rum caramel sauce
Servings 2 people
Ingredients
Fritters
- ¾ cup cake flour If you don't have cake flour, use 3/4 cup plain flour, remove 1.5 tablespoons and add 1.5 tablespoons of cornflour. Note: 3/4 cup is 90 grams
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 pinch cinnamon generous size pinch
- ½ teaspoon salt
- ½ egg whisked
- ½ plantain or 1/3 cup
- 60 ml milk
- 1 tablespoon oil you will need extra oil for frying
Bacon and rum caramel sauce
- 4 slices bacon
- ¾ cup white sugar
- 1.5 tablespoons butter
- 90 ml heavy cream
- 1.5 tablespoon dark rum
- 1 pinch salt
- 40 ml water about 2.5 tablespoons
Instructions
Fritters
- Mix all the dry ingredients into a bowl and set aside.
- In another bowl, mash the plantain and then add all the other wet ingredients.
- Whisk the wet ingredients into the dry flour mix and leave to sit for at least 10 minutes.
- Whilst the mix is resting, preheat your oven to 50°C (120°F) and cook your bacon and make the rum caramel sauce.
- In a pot pour oil until it is 1" deep and heat over medium-high heat
- Then add a teaspoon of batter to the mix, cooking for 15 seconds on each side and place on kitchen towel and in the oven until you are ready to serve.
Bacon and Rum Caramel Sauce
- For the bacon, chop your slices into small pieces and fry over medium-high heat until crispy. Leave in the oven until you are ready to serve.
- For the rum sauce, mix water and white sugar in a pot and put over medium heat.
- Let it cook for 5-10 minutes until the sugar becomes a dark amber colour. Do not stir throughout this process.
- Reduce the heat to low and then whisk in the butter, the mixture will bubble, keep whisking until the bubbles calm down. Then add the cream and whisk for a couple minutes until smooth.
- Remove from the heat and add salt and rum