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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup all-purpose wheat flour |
2 tablespoons light brown sugar |
1 teaspoon low sodium baking powder |
1/8 teaspoon salt |
1/2 cup water |
1 large egg, lightly beaten |
4 very ripe (completely black) plantains (2 1/2 lb) |
1/2 cup granulated sugar |
1/2 teaspoon cinnamon |
2 cups canola oil |
Directions:
1. SPECIAL EQUIPMENT: a deep-fat thermometer.
2. WHISK together flour, brown sugar, baking powder, and salt in a large bowl, then add water and egg and whisk until batter is smooth.
3. PEEL plantains and cut on a slight diagonal into 1/2-inch pieces. Stir into batter to coat well.
4. STIR together granulated sugar and cinnamon in a shallow bowl.
5. HEAT 1/2 inch oil in a 10-inch heavy skillet over moderate heat until thermometer registers 340°F. (See cooks' note, below.) Fry plantain slices in batches of 6 (don't crowd them) until bottoms are golden, about 45 seconds, then turn over and fry until other side of each is golden, 30 to 45 seconds more. Transfer with a slotted spoon to paper towels to drain.
6. WHILE still warm, toss each batch in sugar mixture until coated, then transfer to a platter. Serve hot or warm.
7. COOK'S NOTE: To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
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