Plantain Fritters

Peel the plantain and slice it into ¼-inch thick rounds, then cut each round into quarters to create chip-sized pieces.

Combine all-purpose flour, sugar, baking powder, and salt in a medium mixing bowl, stirring together with a whisk to evenly distribute the leavening agent.

Crack the egg into a separate bowl and whisk it lightly, then add milk and stir until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined into a thick, lumpy batter; do not overmix.

Fold the plantain pieces gently into the batter until each piece is well coated, working quickly to prevent the batter from becoming overworked.

Heat the cooking oil in a large shallow skillet or frying pan over medium-high heat until it shimmers and a small piece of plantain sizzles immediately when dropped in.

Drop spoonfuls of the plantain batter into the hot oil, spacing them 2 inches apart, and fry 3–4 fritters at a time to avoid overcrowding the pan.

Fry the fritters for 2–3 minutes until the undersides are golden brown and crispy, then flip each fritter carefully with a spatula.

Continue frying for another 2–3 minutes until the second side is golden brown and the fritters are cooked through, then transfer to a paper towel-lined plate.

Repeat steps 7–9 with the remaining batter until all fritters are cooked.

Serve the fritters warm, either as a side dish with a main meal or as a snack on their own.