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Mosa (Plantain Fritters)
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- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup yellow stone-ground cornmeal
- ⅓cup all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon baking soda
- 1teaspoon kosher salt (Diamond Crystal)
- 1pound very ripe plantains with black peel (about 2 medium)
- ½cup thinly sliced scallions
- 1teaspoon finely grated garlic
- 1tablespoon finely grated scrubbed fresh ginger
- 1Scotch bonnet pepper, minced with seeds, or 1 teaspoon red-pepper flakes
- ⅓cup sour cream
- Neutral oil, such as vegetable or grapeseed, for frying (about 4 cups)
- Fry sauce, for dipping
Preparation
- Step 1
In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
- Step 2
Cut off the ends of each plantain. Use a sharp knife to slice the peel along the length of each plantain without cutting into the flesh. Remove peels and discard. Slice plantains crosswise into 1-inch pieces. Using a mortar and pestle or a food processor, pound or pulse the plantains into a coarse purée. Avoid making the purée too smooth, especially if using a food processor.
- Step 3
Set aside ¼ cup scallions for garnish. Stir or pulse the remaining ¼ cup scallions, the garlic, ginger and Scotch bonnet pepper into the purée in the mortar or processor. Add the purée to the cornmeal mixture, and stir until the batter is just combined and resembles a shaggy dough. Fold in the sour cream.
- Step 4
Line a sheet pan with paper towels or set a wire rack in the pan. Heat 1½ inches of oil in a medium saucepan or deep skillet over medium-high to 325 degrees. If you don’t have a deep-fry thermometer, test the oil temperature by lowering a pea-size drop of batter into the oil. Bubbles should form around the batter, and the drop should float to the surface.
- Step 5
Working in batches to avoid crowding the pan, use a small dessert spoon to drop heaping teaspoon-size portions of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. The batter should not darken too quickly or take too long to cook through, so maintain the oil temperature by raising or lowering the heat as needed. Transfer the mosas to the paper towels or rack using a slotted spoon or tongs. Repeat with the remaining batter.
- Step 6
Serve warm, garnished with the remaining scallions, with fry sauce alongside.
Private Notes
Cooking Notes
In El Salvador, the daily breakfast is usually ripe plantains sautéed until somewhat caramelized in oil or butter, served aside a serving of retried beans and topped with sour cream. Simple and delicious.
That sounds delicious! Can you post the recipe?
Very tasty, especially if you really allow time for the plantain to get ripe as stated. I had just one plantain on hand and halved the rest of the recipe and it turned out fine. Also no scotch bonnet pepper so I used a bit of sriracha sauce and no scallions so I used some parsley. Enjoyed mine along with some leftover beef stew, yum. This would probably be a nice complement to most savory stews. I'll be making this again, next time with the recommended ingredients.
Can you freeze this after they have been made? If so, what is the best way to reheat them?
I used no sour cream and put instead 1-2 Tbls. vegan yogurt. My plaintains were not black, just a mellow yellow color. These were so yummy!
Very tasty, especially if you really allow time for the plantain to get ripe as stated. I had just one plantain on hand and halved the rest of the recipe and it turned out fine. Also no scotch bonnet pepper so I used a bit of sriracha sauce and no scallions so I used some parsley. Enjoyed mine along with some leftover beef stew, yum. This would probably be a nice complement to most savory stews. I'll be making this again, next time with the recommended ingredients.
Anyone know if i can freeze half the batter to fry another time? Or should i fry it all and freeze half the fritters?
Can you make these in an air fryer?
I use nounos greek vanilla yogurt instead of sour cream delicious.
we also make tea time fritters in Goa, India but we add sugar and cardamon.
That sounds delicious! Can you post the recipe?
In El Salvador, the daily breakfast is usually ripe plantains sautéed until somewhat caramelized in oil or butter, served aside a serving of retried beans and topped with sour cream. Simple and delicious.
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