Panela-Caramelized Plantain Fritters

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden fried plantain fritters coated in a luscious panela caramel, offering a sweet and crisp Ecuadorian-inspired snack. This Latin American-inspired recipe, ready in about 30 minutes, layers ripe plantains, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Latin American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, mash 3 medium ripe plantains until smooth. Stir in 3/4 cup all-purpose flour, 1 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp ground cinnamon.
  2. Step 2: Add 1 large egg and 1/4 cup whole milk to the plantain mixture and mix until a thick batter forms.
  3. Step 3: Heat 2 cups vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
  4. Step 4: Drop heaping tablespoons of batter into the hot oil, frying 3-4 fritters at a time. Cook for 3 minutes per side until golden brown and cooked through, then transfer to paper towels to drain.
  5. Step 5: For the panela caramel, combine 1/2 cup grated panela and 1/4 cup water in a small saucepan over medium heat. Stir until panela dissolves and syrup thickens slightly, about 5 minutes.
  6. Step 6: Remove from heat and stir in 1 tbsp unsalted butter until melted and glossy.
  7. Step 7: Drizzle the warm panela caramel over the fritters or toss fritters briefly in the syrup to coat before serving warm.

Frequently asked questions

How long does Panela-Caramelized Plantain Fritters take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Panela-Caramelized Plantain Fritters?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Panela-Caramelized Plantain Fritters?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Panela-Caramelized Plantain Fritters for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Panela-Caramelized Plantain Fritters?

Latin American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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