Monday, July 25, 2016

Savory Plantain Pancakes/Fritters

We can’t get good bananas here for frying like our goreng pisang back home. I tried using the regular Dole kind but they were not good for frying. They became so soft and watery once it hits the hot oil and it will start spattering all over. I tried it once and never attempt frying it again. Once awhile I will use plantain. Plantain is like our pisang tanduk and I usually slice it up and pan fried it with a bit of butter. This time I mashed it up and made it into pancakes like. Man, were they good. The pancakes were sweet and savory at the same time. Since plantain is pretty starchy you don’t need to add to much flour to it. I used only 3 tbsp of it.


2 ripe plantains – cut in chunks
10 medium size shrimps – roughly chopped
3 spring onions – cut small
1 red chili – diced small
1 shallot – diced small
3 tbsp flour
1 tbsp toasted sesame seeds
Salt and pepper to taste

1. Peel, cut and mashed plantains and then add the rest of the ingredients and mix well. Set it aside to rest for 15 minutes.
2. Heat up 2 tbsp of vegetable oil in a non stick frying pan. Once it is hot, ladle about 2 – 3 tbsp of batter onto the pan, and lightly spread it out into a round circle. Make as many pancakes as you can, leaving space between each.

3. Cook until golden brown, turn it over and continue to cook until golden brown.
4. Transfer to a paper towel to drain off excess oil. Repeat the same with the remaining batter until all the batter is used.
5. Serve warm with chili sauce.

Note: If you want it gluten free you can replace the flour with cornflour. For sweet version just omit all the rest of the ingredients except for plantain, flour and salt. You can serve it with some maple syrup.


syafiqahatta said...

Looking so yummmmyyyyyyyy! I love savory.

Renee said...

Looks yummy! Will definitely try this once I see plantains at our local markets in Sydney! My son will love this egg-free solution for pancakes! Thanks, Gertrude! Also, on another note, we love your chicken wing recipes, my son has been asking me to make the crispy oven chicken wings over and over again!

Giulietta said...

Thank you so much for posting this recipe! We are all Gluten free & this is super easy for us to adapt. We remember well the pisang tanduk from our time living in Malaysia. Thank you again for this great recipe. We look forward to more!!

Aaliyah said...

Never thought about using it! Thank you for this recipe! I will try it.

My Little Space said...

Another way to put the plantain in good use. Looks yummy !
Blessings, Kristy

Renee said...

I just tried to make it! The texture is fantastic! But I think I didn't add enough salt and the plantains were too sweet. How much salt did you use? And when were your plantains yellow when you cooked them? Mine turned yellow when I used them. Thanks!