Can I make the batter ahead of time?
It's best to make the batter just before frying to prevent the pineapple from releasing too much moisture and making the batter watery.
DESSERT
Ecuadorian Plantain and Pineapple Fritters with Cinnamon Sugar
These delightful Ecuadorian fritters combine the natural sweetness of ripe plantains and juicy pineapple, fried to golden perfection and coated in aromatic cinnamon sugar. They are a wonderful dessert or sweet snack, offering a taste of tropical Ecuador.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, mash the ripe plantains thoroughly with a fork until smooth. Stir in the finely diced pineapple.
02
In a separate bowl, whisk together the flour, 1 tablespoon granulated sugar, baking powder, and salt.
03
Add the dry ingredients to the mashed plantain and pineapple mixture, then pour in the milk. Mix until just combined, being careful not to overmix. The batter will be thick.
04
In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small drop of batter should sizzle immediately.
05
Carefully drop spoonfuls of the batter into the hot oil, frying 3-4 fritters at a time to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the fritters and place them on a plate lined with paper towels to drain excess oil.
06
While the fritters are still warm, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow dish. Roll each fritter in the cinnamon sugar mixture until evenly coated.
About This Recipe
These delightful Ecuadorian fritters combine the natural sweetness of ripe plantains and juicy pineapple, fried to golden perfection and coated in aromatic cinnamon sugar. They are a wonderful dessert or sweet snack, offering a taste of tropical Ecuador.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your plantains are very ripe (mostly black skin) for optimal sweetness and texture. Do not overcrowd the pot when frying, as this can lower the oil temperature and result in greasy fritters. Serve these fritters immediately for the best taste and texture.
Easy Substitutions
If fresh pineapple is unavailable, you can use well-drained canned crushed pineapple. For a dairy-free option, use plant-based milk. A pinch of nutmeg can be added to the cinnamon sugar for extra warmth.
Storage & Reheating
These fritters are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in a toaster oven or air fryer to restore some crispness.
Serving Suggestions
Serve these fritters warm with a scoop of vanilla ice cream, a drizzle of dulce de leche, or a side of fresh fruit salad. They also pair wonderfully with a cup of coffee or hot chocolate for a delightful breakfast or afternoon treat.
Common Mistakes
Overmixing the batter can lead to tough fritters; mix until just combined. Frying at too low a temperature will result in greasy fritters, while too high will burn them. Not draining excess oil properly can make them heavy. Using under-ripe plantains will yield less sweet and harder fritters. Forgetting to coat them in cinnamon sugar while warm will prevent the sugar from adhering properly.
Frequently Asked Questions
What kind of plantains should I use?
Use very ripe plantains, which have mostly black skins with some yellow. They will be soft to the touch and naturally sweet.
Can I bake these instead of frying?
While frying yields the traditional crispy texture, you could try baking them at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden. The texture will be different, more cake-like.
How do I know if the oil is hot enough without a thermometer?
Drop a tiny piece of batter into the oil. If it immediately sizzles and floats to the surface, the oil is ready. If it sinks and doesn't bubble, it's not hot enough. If it smokes, it's too hot.
MORE TO KNOW
The key to perfect fritters lies in the oil temperature. Too low, and they'll absorb too much oil, becoming soggy. Too high, and they'll burn on the outside before cooking through. Using a kitchen thermometer is highly recommended for consistent results. If you don't have one, test the oil with a small piece of batter; it should bubble vigorously but not smoke. Adjust heat as needed throughout the frying process. The natural sugars in the ripe plantains caramelize beautifully, creating a tender interior and a slightly crispy exterior.
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