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Claclo

Local name : Claclo

Fritters of very ripe mashed plantain, fried to a deep brown, sold on street corners across Abidjan.

VeganGluten-free#plantain#fritter#fried#snack#ivory coast
Claclo

Photo : Eltia Aimée · CC BY-SA 4.0

Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Difficulty
Easy

Method

  1. Mash the plantains with a fork to a rough purée, leaving a few pieces whole.
  2. Add the grated onion, chilli, nutmeg and salt, then mix.
  3. Work in the flour a spoonful at a time until the batter holds on a spoon without running.
  4. Heat 3 cm of oil to 170 °C. Drop in spoonfuls of batter, flattening them a little.
  5. Fry for 3 minutes a side to a deep brown, the sugar in the plantain colours fast.
  6. Drain on kitchen paper and eat hot.

Everything rests on how ripe the plantain is. Yellow skin gives bland fritters; wait until it is black and the fruit yields under your thumb.

Nutrition · per serving

Calories
276 kcal
Protein
3.1 g
Fat
0.8 g
Carbohydrate
71.3 g
Fibre
4.1 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

How do I know the plantains are ripe enough?

The skin should be black or nearly so, and the fruit should give clearly under your thumb. By then the starch has turned to sugar, which is what gives both flavour and the deep brown of the fried surface. A yellow plantain stays starchy and the fritters taste of nothing.

My fritters fall apart in the oil. Why?

The mixture is too wet. Add the cassava or corn flour a spoonful at a time until it holds on the spoon without running, and check the oil: below 170 °C the surface does not set fast enough to hold the mash together.

Why do my claclo brown before they are cooked through?

The sugar in very ripe plantain colours fast. If the outside darkens in under a minute the oil is too hot: bring it back to around 170 °C and flatten the spoonfuls slightly so there is less depth to cook through.

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