This recipe for Plantain and Onion Fritters will be one of your new favorites. Crispy, tasty, easy to make, and perfect for every occasion.
I’m sure that somebody, somewhere, has probably come up with a similar dish and a similar recipe, but the idea for these Plantain and Onion Fritters first came to me in my summer visit to Berlin.
What does this dish have to do with Berlin? Allow me to introduce you to Kartoffelpuffer (also known as Reibekuchen and Kartoffelpfannkuchen), a classic German dish which I tried atop the iconic TV Tower in Berlin. It reminded me of Latkes, and I am sure somebody smarter already knows if there is a connection, but I loved these amazing fritters.
And then I wondered… Could I make them with plantains instead of potatoes?
I tried, I experimented, gained a couple of pounds out of all that experimenting, and here we are. It did work. While clearly not tasting exactly like the potato version (as should be obvious), the crispy, “oniony” fritters were pretty amazing. I am sure you’ll love them too.
Plantain and Onion Fritters
- 2 unripe plantains
- 1 large [7.08 gr] red onion
- 1 medium egg
- 1 teaspoon of salt
- 2 tablespoons of chopped chives
- 2 cup of oil for frying
- Making the mixture: Grate plantains and onions with the coarse side of the grater. Mix in egg, salt, and chives.
- Fry fritters: Heat the oil over medium-high heat 350 °F [177 °C]. Scoop two tablespoons of the plantain mixture into the oil, fry 3 or 4 at a time so the oil doesn’t get too cool. Once golden brown on one side, flip and fry until golden brown all over. Rest on a paper towel to absorb excess oil. Serve warm.