Kaklo (Sweet Fried Plantain Balls)

Ingredients

• 4 very ripe plantains (black-skinned, very soft)
• ¼ cup (59 ml) all-purpose flour
• ½ tsp (2 ml) ground ginger
• ¼ tsp (1 ml) ground nutmeg
• ¼ tsp (1 ml) salt
• Vegetable oil for deep frying

Instructions

1. Peel the very ripe plantains. They should be soft and sweet - the blacker the skin, the sweeter and better for kaklo.
2. Place the plantains in a large bowl and mash thoroughly with a fork or potato masher until smooth with no large chunks.
3. Add the flour, ginger, nutmeg, and salt to the mashed plantains. Mix well to form a thick, sticky batter.
4. Heat vegetable oil in a deep pot to 325°F (160°C). Use a moderate temperature because the natural sugars in plantains burn easily.
5. Using a tablespoon, scoop small portions of the batter and carefully drop into the hot oil. You can also shape them into balls with oiled hands.
6. Fry in batches for 4-5 minutes, turning occasionally, until deep golden brown on all sides.
7. The kaklo will float when cooked through. The exterior should be crispy and caramelized.
8. Remove with a slotted spoon and drain on paper towels.
9. Serve warm as a snack or dessert. Can be enjoyed with groundnuts on the side.

Tips & variations

• The riper the plantains, the better the kaklo - they should be completely black-skinned and very soft. Don't use underripe plantains as they won't have enough natural sweetness. Keep the frying temperature moderate to prevent burning from the high sugar content. No additional sugar is needed - the ripe plantains provide all the sweetness. Adding a tablespoon of coconut flour gives extra flavor.