Tatale – Ghanian Plantain Fritters – are a popular street food in Ghana and a great way to practice #nowaste by utilizing over ripe sweet plantains.
I am a plantain fanatic – I just love plantains whether ripe or green, also known as raw banana in some countries. It is such a versatile fruit. When green, it can be cooked in savory preparations like fritters, soup or curries. When ripe, it can be used in both sweet and savory ways. I have such an addiction. Are you a plantain lover like me? Well then you might want to check out my Plantain Love board on Pinterest of all plantain recipes or some of my other recipes below.
Full of potassium, fiber, magnesium and Vitamin A, they are a healthier alternative to potatoes. You can even just boil or roast them simply instead of potatoes.
- Plantain Podimas
- Bakabana with Peanut Sauce
- Kai Pola – Gluten Free Plantain Cake
- Plantain Cacao Upside Down Cake
- Plantain Pakoda
- Tunisian Za’atar Plantain
- Chickpea Okra Ground Provision Soup
- Plantain Peanut Soup
- Plantain Spinach Smoothie
- Banane Peze
- Caribbean Fried Sweet Plantain
- Plantain Corn Soup
IN THE MAKING – HOW TO MAKE TATALE
Drain on paper towels and serve hot.
Perfect for snack time or as a party appetizer. Serve with Sosu Kaani – Senegalese Hot Sauce.
Sweet and Crispy!
Tatale – Ghanian Plantain Fritters
- 2 very ripe plantains skin should be all black
- 2 chiles finely chopped
- 2 scallions chopped
- 1 teaspoon salt
- 1 teaspoon palm oil
- 1 egg
- 1/2 cup self rising flour
- oil for frying
- Peel and mash plantains well. Unless they are really overripe, they might be difficult to mash. Just put them in the food processor and they will mash easily and quickly.
- In a large bowl, combine plantains with the chiles, scallions, salt, palm oil and egg. Mix well. Add flour and mix well.
- In a large skillet, add enough oil for shallow frying.
- Using a teaspoon, place a spoonful of batter into the oil for each fritter. Flatten it a little with the spoon and fry until golden brown on both sides.
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