Black Bean and Plantain Fritters

Caribbean fritters.


  • 4 ripe, black plantains
  • 2/3 cups dried black beans (or 2 15-oz cans)
  • 1/2 cup fresh bread crumbs
  • 1 medium onion (minced)
  • 2 cloves garlic (minced)
  • 2 1/2 cups vegetable oil
  • 1 teaspoon West Indian hot sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper



  • Heat 1 tablespoon oil in large skillet over medium-high heat.
  • Add onion and sauté for 10 minutes or until onions are soft and golden.
  • Add garlic, hot sauce, sauce, oregano, salt, and peppers.
  • Cook for 8 to 10 minutes, stirring occasionally.
  • Remove pan from heat and mash until smooth, adding water by the tablespoon.


  • Leave skins on plantains and rinse.
  • Place in large pot and cover with hot water.
  • Cook over high heat for 8 to 10 minutes, or until skins start to open.
  • Drain water and allow plantains to cool so you can touch.
  • Peel off skins.
  • Mash until smooth, making a soft dough, adding enough breadcrumbs to make a workable dough. Form the dough into 8 balls, leaving aside a small amount to use as needed.
  • Flatten the balls into circles, about 1 inch thick.
  • Spoon bean mixture into center of dough.
  • Fold up edges of circle to make a crescent that encloses bean mixture.
  • Add in pinches of dough to close crescents, as needed.
  • Heat remaining oil in skillet over medium-high heat.
  • Place the fritters in hot oil.
  • Fry until golden brown on all sides.
  • Reduce heat and cook an additional 3 to 5 minutes, or until they are cooked through.

#snack #vegan #vegetarian

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