Plantain fritters (Kaklo)

Kaklo is the common street snack that turns overripe plantain into pure gold.

Kaklo is best eaten fresh off the fire. Crispy outside, soft and sweet inside, with a kick of ginger and pepper.

Mostly, found at bus stop from Accra.

Ingredients  

– 4 ripped plantain 

– 1 onion finely grated  

– 1/2 tablespoonful of grated fresh ginger  

– 1 tablespoonful dried powdered pepper

– ½ tablespoonful of fresh scotch bonnet, finely chopped  

– Salt to taste  

– ¼ cup corn flour   

– Oil for deep frying

Preparation  

-Peel the overripe plantains and place in a bowl.

– Mash thoroughly with a fork or your fingers until smooth.

– Add grated onion, ginger, pepper, and salt to the mashed plantain. Mix well.

-Sprinkle in the corn flour and stir until the batter holds together (It should be thick and scoopable, not watery. If too soft, add a little more flour). 

-Pour oil into a deep pan or skillet to about 2 inches deep. Heat on medium until a small drop of batter sizzles and rises immediately. If using palm oil, don’t let it smoke.  

– Using a tablespoon, scoop batter and gently drop into the hot oil. Don’t crowd the pan.

-Fry 2–3 minutes per side until deep golden brown and crisp.  

– Remove with a slotted spoon and drain on paper or in a colander. Serve hot.  

Cook’s Notes 

– Plantain test: If it’s not sweet and soft enough, your kaklo will taste bland. The skin must be black and the flesh very soft.  

– No blender: Traditionally, kaklo is mashed by hand. Blending makes it too smooth and it absorbs more oil.  

– Serve with: Fresh ground pepper, shito, or a handful of roasted groundnuts. Perfect with a chilled bottle of sobolo or ice water.  

By Theresa Tsetse