Can I bake these fritters instead of frying?
While frying yields the best crispy texture, you can bake them. Place on a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown.
BREAKFAST
Ghanaian Spiced Plantain and Bean Fritters with Peanut Dipping Sauce
These savory and slightly sweet fritters combine ripe plantains and black-eyed peas, seasoned with aromatic Ghanaian spices. Served with a creamy, tangy peanut dipping sauce, they make for a unique and satisfying breakfast or brunch.
HOW TO MAKE IT
Let's cook.
01
Peel the ripe plantains and mash them thoroughly in a large bowl until mostly smooth. You can use a fork or a potato masher.
02
Add the rinsed black-eyed peas to the mashed plantains. Mash the beans lightly, leaving some texture. Stir in the all-purpose flour, ground ginger, ground nutmeg, cayenne pepper (if using), salt, minced red onion, and chopped cilantro. Mix until just combined.
03
In a separate small bowl, whisk together the creamy peanut butter, lime juice, honey, and 2 tablespoons of water until smooth. Add more water, 1 teaspoon at a time, until the sauce reaches your desired dipping consistency.
04
Heat 2 cups of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
05
Carefully drop spoonfuls of the plantain and bean mixture into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan; fry in batches if necessary.
06
Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
07
Serve the warm Ghanaian Spiced Plantain and Bean Fritters immediately with the peanut dipping sauce on the side.
About This Recipe
These savory and slightly sweet fritters combine ripe plantains and black-eyed peas, seasoned with aromatic Ghanaian spices. Served with a creamy, tangy peanut dipping sauce, they make for a unique and satisfying breakfast or brunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure plantains are very ripe (yellow with many black spots) for natural sweetness and easier mashing. For extra crispiness, you can add 1 tablespoon of cornstarch to the fritter batter. Adjust cayenne pepper to your preferred spice level.
Easy Substitutions
Sweet potatoes can be used instead of plantains for a different flavor profile. Cannellini beans or chickpeas can replace black-eyed peas. For a gluten-free option, use a gluten-free all-purpose flour blend. Agave nectar can be used instead of honey in the dipping sauce.
Storage & Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer for best results. The peanut dipping sauce can be stored separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve these fritters as a hearty breakfast alongside a fried egg and fresh fruit. They also make a fantastic appetizer for a gathering, or a light lunch with a side salad. For a more substantial meal, pair them with a simple tomato and onion relish.
Common Mistakes
Overcrowding the pan will lower the oil temperature, leading to greasy fritters. Fry in small batches to maintain consistent heat. Not mashing the plantains enough can result in lumpy fritters. Ensure they are well-mashed for a smoother texture. Over-mixing the batter can develop gluten, making the fritters tough. Mix until just combined. Frying at too low a temperature will make the fritters absorb too much oil, while too high a temperature will burn the outside before the inside cooks.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the fritter batter up to 24 hours in advance and store it in an airtight container in the refrigerator.
What kind of plantains should I use?
Use very ripe plantains, which are yellow with numerous black spots. Green or slightly yellow plantains will not be sweet enough and will have a different texture.
Can I freeze the fritters?
Yes, cooked and cooled fritters can be frozen for up to 1 month. Reheat from frozen in a toaster oven or air fryer.
MORE TO KNOW
Achieving the perfect fritter texture is key. The plantain and bean mixture should be firm enough to hold its shape when dropped into oil, but not overly dense. If your mixture feels too wet, add a little more flour, 1 tablespoon at a time, until it's manageable. Conversely, if it's too dry, a teaspoon of water can help. The goal is a fritter that is tender on the inside and crispy on the outside. Don't be afraid to test a small fritter first to adjust consistency and seasoning.
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