3 large overly ripe plantains or bananas
1 cup or more rice. oatmeal or whole wheat flour
2 teaspoons baking powder
¾ teaspoon salt or more adjust to suit preference
1 teaspoon minced garlic
½ teaspoon grated fresh ginger
1/8 cup 2 tablespoons finely chopped onions
2 tablespoons green onion finely chopped
1 tablespoon parsley chopped
1/2 -1 teaspoon cayenne pepper or pepper sauce (depending on your tolerance level
If using rice- grind in a coffee grinder until finely ground or use any flour.
Mash plantains with a potato masher or spoon until puree or use a food processor to blend.
In a medium bowl add rice, baking powder, salt, garlic, ginger, cayenne pepper to the mashed plantains. Stir in green onions, onions and parsley until fully combined.
You may have to do a test taste first.
Using your hands roll about a tablespoon of mixture in the palm of your hand into little bite-size balls or use a spoon to scoop it out.
Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees
Carefully place a spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches).
Remove from the pan with a slotted spoon and set aside.
You may drain on a paper napkin to remove any excess oil.
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