How to Make Sweet Plantain Dessert Balls or Banana Fritters
An Overview of Making Ripe Plantain Dessert Balls or Banana Fritters
Plantains are rich source of carbohydrates, fiber, vitamins, and minerals. They are tasty. They can be included in many recipes. Ripe plantains are sweet. A little tanginess in them imparts a unique taste.
Making the Batter: Making plantain fritters is very easy. You need only a few ingredients. To start with, soak some white raw rice in water for 3-4 hours. Strain them. Remove the skin of the ripe plantains. Roughly chop them. Take soaked rice in a mixer grinder. Add grated coconut, chopped plantains, some jaggery, crushed cardamom, and a little salt. Grind to get a near-smooth batter. No need to add water while grinding. If the batter becomes loose, add a table spoon or more fine semolina to it. Mix well. Keep aside for 10-15 minutes.
Frying the Fritters: Now, the batter is ready for making the fritters. Heat oil in a deep bottom pan. Drop a blueberry size batter into the medium hot oil. Drop many of them in a batch. Don't overcrowd. Turn them occasionally to ensure uniform cooking. Reduce the heat once they are crispy. Fry till they turn deep golden brown. Collect them on a tissue paper, so that the excess oil is absorbed by the paper. Repeat the process for the entire batter. Delicious plantain fritters are ready to eat. Gobble them whenever you desire. They are so much tempting!
Ripe Banana Fritters
Ingredients For Making Plantain Sweet Balls
- 1 small bowl white raw rice, washed and soaked in water for 2-3 hours
- 1 small bowl or 2 tbsp more 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 tsp or less salt, to taste
- oil for deep frying
- 1 tbsp or more fine wheat semolina, to adjust the thickness of the batter
Step-By-Step Instructions and Images for Making Ripe Plantain Sweet Balls or Banana Fritters
- Wash rice. Soak in fresh water for 3 hours. Strain, keep aside.
- Remove the skin of the ripe plantain. Roughly chop the flesh.
- Take a mixer grinder. Add soaked rice, grated coconut, chopped plantain, crushed cardamom, powdered jaggery, and salt. Grind to get a near-smooth batter. No need to add water while grinding. Collect 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. Leave the batter to rest for 10-15 minutes. Mix well. check for taste. If you want more sweet or salt, add accordingly.
- Heat oil for deep frying. Drop blueberry size batter into the medium hot oil. Drop many of them in a batch. See that they are not overcrowded. Turn them occasionally to make sure the uniform cooking on all sides. Lower the heat once they are crispy.
- Fry them till dark golden brown. Collect them on an absorbent paper towel. Repeat the same process for the entire batter.
- Ripe plantain sweet balls or banana fritters are ready to eat. Gobble them any time! They are tempting snacks with an awesome taste and flavor. Enjoy!
Some Important Tips
1. Use jaggery to make these sweet balls. If not available, use sugar. Jaggery gives a unique flavor to these sweet balls.
2. No need to add water while grinding the batter. Adjust the batter consistency by adding fine semolina.
3. You can store the batter in the refrigerator for later use up to 24 hours.
4. These fritters taste better when they cool completely.
5. Store the fritters in the refrigerator after 1-2 days of making. You can refrigerate and use them for a week.
Nutritional Information of Plantain Sweet Balls or Banana Fritters
|Serving size: 1|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 1 g||5%|
|Carbohydrates 11 g||4%|
|Sugar 6 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Cholesterol 10 mg||3%|
|Sodium 14 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|