3 green plantains, finely sliced using a mandoline
3 large ripe bananas, finely sliced
5 spring onions (white and green parts), finely sliced
sunflower oil, to deep-fry
salt flakes, to sprinkle (optional)
For the chilli mayo
120g good-quality mayonnaise
1tbsp smoked paprika
2tsp Salone Fire Chilli Sauce or chilli sauce of your choice
1tsp lemon juice, or to taste
Method
For the fritters, sift the flour and
baking powder together in a
large mixing bowl. Add the
sliced plantains and bananas,
spring onions and 5tbsp water.
Mix well and season with salt
and pepper.
Preheat the oven to 140C/
120C F/Gas 1. Half-fill (but no
more) a deep, heavy-based pan
and heat until a small amount
of the fritter mixture dropped
into the hot oil sizzles and rises
to the surface right away.
Working in batches, drop
tablespoons of the mixture into
the hot oil. Fry on both sides for a
total of 3-6 minutes until golden,
then remove with a slotted spoon
and drain on a plate lined with
kitchen paper. Keep them warm
in the oven and repeat with the
remaining mixture, to make
around 10–15 fritters.
For the chilli mayo, put the
mayonnaise in a bowl, stir in the
paprika and chilli sauce and
combine well. Taste and season
with lemon juice and salt. Serve
the fritters sprinkled with the
salt, if using, with the mayo.
Recipes taken from sweet Salone by Maria Bradford, photography by Yuki Suguira and Dave Brown.
