I come from an agricultural family. I love to cook and eat natural and healthy foods.
Making Ripe Plantain Dessert Balls or Banana Fritters
Plantains are a tasty, rich source of carbohydrates, fiber, vitamins, and minerals. They can be included in many recipes. Ripe plantains are sweet, but their slight tanginess gives them a unique taste.
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One big bowl of fritters
- 1 small bowl white raw rice, washed and soaked in water for 2-3 hours
- 1 small bowl or 2 tablespoons ripe plantain, skin removed and the flesh roughly chopped
- 1 cup grated coconut
- 3/4 cup powdered jaggery, if not available, use sugar
- 3 cardamom, crushed
- 1/4 teaspoon or less salt, to taste
- oil for deep frying
- 1 tablespoon or more fine wheat semolina, to adjust the thickness of the batter
- Wash rice. Soak in fresh water for 3 hours. Strain and set aside.
- Remove the skin of the ripe plantain and roughly chop.
- In a blender, add soaked rice, grated coconut, chopped plantain, crushed cardamom, powdered jaggery, and salt. Blend to get a near-smooth batter. No need to add water. Place the batter in a bowl.
- If the batter is loose, add some fine semolina to adjust the thickness. For making the fritters, the batter should be moderately thick like idli batter. Let the batter rest for 10-15 minutes. Mix well and check for taste. If you want more sweetness or saltiness, adjust accordingly.
- Heat oil for deep frying. Drop a blueberry-sized amounts of batter into the hot oil. Do not overcrowd the pot. Turn occasionally to make cooking uniform on all sides. Lower the heat once they are crispy.
- Fry until dark golden brown. Place them on an absorbent paper towel. Repeat for the rest of the batter.
- The ripe plantain sweet balls or banana fritters are ready to eat! Eat them at any time of the day. Enjoy!