Plantain Fritters

Ingredients

• a goodly spoonful of rum
• any liqueur you may have
• finely sifted white sugar
• sliced plantains
• your batter made like that for hramouskys

Method

1. 1

   Mix batter with rum or liqueur.

2. 2

   Marinate sliced plantains in rum for an hour before cooking.

3. 3

   Ensure the batter is not too thick and fry in hot fat until golden.

4. 4

   Dust with sugar before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 261. The excerpt below is the record exactly as published.

plantain fritters." Mix p. . . f •.. '"'it^i your batter (which should be made exactly like that I have given for hramouskys, with sugar instead of salt) a goodly spoon- ful of rum, or any liqueur you may have in the house open. Tlic addition of a little liqueur is a great improvement. All who have tried pine-apple fritters witli rum will not hesitate to apply the same test to plantains. Dust over your fritters before serving them a nice coating of finely sifted white sugar. The rum or liqueur should be poured round the sliced plantains

Cook this with the app: pantry check, scaling, and the assistant.