Recipe courtesy of Veronica Chambers, Alexander Smalls, and JJ Johnson

Kelewele (Plantain Fritters)

Traditionally, this dish is made with sweet plantains that are mixed into a batter, fried and dusted with powdered sugar. But we do a savory version. An ice cream scoop will help you get that perfect shape: scoop out the mixture and fry it in hot oil.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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5 ripe plantains

1 cup rice flour

1 seeded and minced bird's-eye chile

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Vegetable oil, for frying

Harissa paste, for serving


  1. Using a hand mixer or food processor, pulse the raw plantains to a chunky paste.
  2. Transfer the paste to a bowl and stir in the rice flour, chile, cilantro, parsley, salt and pepper, making sure all of the ingredients are evenly distributed and combined.
  3. Let the batter rest for about 10 minutes to meld the flavors if time allows.
  4. Heat 1 inch of oil in a heavy 8-quart pot over medium-high heat until hot and simmering but not smoking, about 350 degrees F.
  5. Carefully fry heaping tablespoons of the batter in batches, making sure not to overcrowd the pot. Cook, turning often, until crispy around the edges and golden brown, about 5 minutes.
  6. Using a slotted spoon, transfer the fried plantains to a baking sheet lined with paper towels.
  7. Serve warm with harissa paste.
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