Plantain Fritters with a Spicy Sweet & Sour Peach and Bell Pepper Chutney

Alright guys, here’s what I think you’re thinking…

Well, one of two things.

Either you are completely, totally intrigued and think you HAVE to give these plantain fritters a try right this minute, or you’re like “Ewwwwww… plantain fritters? Now that’s way too weird for me! Thanks, but no thanks…”

When I saw them on Lauren’s site, I definitely fell into the first category. But if you happen to be in the second, please, don’t change the channel just yet.

At least, give me a chance to TRY and convince you to maybe-perhaps-consider-eventually give them a try…

First off, just like any other fritter out there, they are just super easy to make and come together in no time at all. But they have one MAJOR advantage over all the other fritters that I’ve made so far: they hold their shape VERY well. Surprisingly well.

They are NOT of the delicate kind, yet they are extremely moist.

I really wish I could describe their texture to you, but I think it’s something you’re going to have to experiment for yourselves. It’s just too strange.

If I was going to try and put it into words, I would say that they are like sticky, chewy and gooey, yet firm but creamy and crunchy at the same time. And they taste really sweet, but not like dessert sweet.

Like a half savory banana bread?

I decided to add a little bit of cinnamon and nutmeg, as well as a few Brazil nuts to mine. I served them with a spicy sweet and sour peach and bell pepper chutney…

The marriage of the fritters and the chutney seems to be one that had been planned since birth, seriously. It was like the two were just MADE to be together.

The addition of Brazil nuts was also a VERY GOOD move.

Their very distinctive and unique “creamy/crunchy” texture went so perfectly well with that of the fritters!

To say that I really liked them would be an understatement.

I was just simply blown away! These are just unbelievable. The flavor, the texture, the whole experience was like out of this world!

Seriously people? This was one of the best things I’ve eaten in a long time, and I wolfed the whole thing down right on the set.

Once I’d sunk my teeth into one of these babies, that was it. I couldn’t wait one second longer. I just had to have more!

I had a hard time finishing that shoot, to be honest.

Lucky for me, I had some leftover the next day, which I just reheated quick quick in the microwave and topped with the now “aged” chutney.

They were just as good, if not better. Oh, and “ahem”… I might have felt that the microwave was a tad too slow for my taste, so I ate one right out of the fridge, while waiting for the other ones to reheat.

I have to say that they’re pretty good cold also!

But seriously, I think next time, I’ll be making a double batch!

Plantain Fritters with a Spicy Sweet & Sour Peach and Bell Pepper Chutney

Yield: Makes 6 fritters

Plantain Fritters with a Spicy Sweet & Sour Peach and Bell Pepper Chutney


    For the fitters
  • 2 large plantains, grated
  • 1 large egg
  • 1/4 cup flax seed meal
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly ground nutmeg
  • 50g Brazil nuts, coarsely chopped
  • For the Chutney
  • 150g peaches, cut into ½" pieces (I used frozen, but fresh would be even better. You'll need 2 peaches)
  • ½ red bell pepper, finely chopped
  • 1 jalapeno pepper, seeded, membrane removed, finely chopped
  • 2 green onions, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 tbsp fresh ginger, grated
  • ½ tsp salt
  • 2 tbsp cider vinegar
  • 1 tbsp unpasteurized liquid honey


    For the fitters
  1. In a medium mixing bowl, whisk the egg, then add all the other ingredients and mix delicately until well combined.
  2. Heat a non stick pan over medium heat, coat with cooking spray or use a drizzle of coconut oil. When pan is hot enough, scoop ¼ cup of mixture and shape it into a nice round fritter.
  3. Cook approx 4-5 minutes per a side, until they get nice and golden.
  4. For the Chutney
  5. Add all the ingredients to a small bowl and mix well
  6. You can serve this immediately or prepare it in advance and leave it in the fridge for a couple of hours, or even overnight, to let flavors develop.


Adapted from Cravings Gone Clean

- Grain Free, Gluten Free, Vegetarian, Paleo Friendly

 The fritters, all naked and lonely… but still looking absolutely stunning! 

 Garnished with some of that gorgeous chutney.
Oh my! Just looking at the 2 of them together, my mouth waters! 

 Close-up of on that chutney… so colorful and pretty, it almost looks like a bunch of tiny jewels! 

Share This Recipe!Tweet about this on TwitterPin on PinterestShare on FacebookShare on Google+Share on StumbleUponDigg thisShare on Reddit


    • says

      Hey, how’s about a little drizzle of gastrique on top of that? 😉

      I still haven’t thought of a name, but I’m racking my brains, man. Trust me, I’ll think of something. AND I’ll think of a way to make the stuff healthy too, you’ll see! 😀

  1. says

    Yesterday I was thinking to myself as I looked at the 3 getting ripe plantains I bought last week sitting on the table . . . wondering, what do I make with these? And, lo and behold, you recipe pops up and I have all the ingredients . . . well, except for the Brazil nuts, which I have almonds, walnuts, pistachios, cashews, and sunflower seeds . . . so, I’ll probably use walnuts in place of that. Looking forward to making this recipe tomorrow (hopefully) – unless the lazies hit me.

    • says

      I think walnuts would work really great too! And seriously… you can’t let the lazies hit you. This is almost as easy as making an order of toasts, really. Well, ok, a grilled cheese, maybe. You HAVE to try them! Can’t let those plantains go to waste, now, can you? Come on… give them a try and let me know if you liked ’em as much as I did. And try not to type with your mouth full! 😉

      • says


        I am in LOVE with these fritters. I used 3 plantains and mine were yellow, not as ripe as yours, but not green. The peaches I had had gotten rotten, so there nixed the peach part of the chutney, but the bag of yellow and green mangoes I had saved the day. Used one of each.

        Was too lazy to dice all the stuff for the chutney, so I threw everything in a food processor (well, I did dice the mangoes by hand – they don’t go well in the processor). Though I had honey, I used maple syrup instead, as I like the nutritional content of maple syrup instead. And, I really didn’t measure. I’m sure I used more ginger . . . as I can taste the ginger quite well, but it’s so yummy.

        Love all the textures of the chutney from the kick of the jalepeños to the ginger . . . everything is wonderful! I did add more egg and flaxseed and I ground my flaxseed fine and added some whey protein. The walnuts worked great, too.

        Fritters are so versatile . . . Oh, my mouth is full with fritter and chutney as I type this. LOL. Thanks for the amazing recipe!!! My kids and I enjoyed every bite!!!


        • says

          Oh yay!!!! Sooooo good to hear I’m not the only one who’s totally head over heals with these fritters! And your chutney sounds delicious too! Mangoes must have worked incredibly well. And I love the addition of whey protein. What a brilliant idea!

          Oh, how I envy you! I wish I too, could say that my mouth was full of fritters as I was typing this, but no… they’re full of fudgey high protein peanut butter power squares instead. Oh yeah, I have a recipe coming up for that soon!

  2. Eha says

    Now these look seriously moreish and will be seriously attempted soonest and no doubt enjoyed. Won’t promise to make the chutney – have a dear friend [male actually!] whose chutneys simply cannot be beaten: what that guy can do with green tomatoes – oops, off the subject! Love the consistency of these and yes, of course I eat things cold straight out of the fridge also. Just off to watch Tour de France [yup thru’ the night for 21 days!]: wish I had some to take to bed 😉 !

    • says

      Male friend who does wonders with green tomatoes, eh? Hmmmm… I won’t ask! 😉 But you know what? I think a green tomato relish or chutney would work really well with these also! Please, please let me know how you liked ’em if you end up giving them a try! I hope they work for you as well as they did for me!

  3. says

    I LOVE plantains..especially the sweet plantains. I’m assuming these fritters are made using the green plantains – like for tostones? Love the chutney too!

    • says

      Actually, I used ripe plantain. Not completely black, but well covered in black spots. Ripe enough that they were as easy to peel as a banana. Maybe I should update the recipe to mention that. Mind you, I guess that any level of ripeness would work, it would only affect the taste somewhat. Now you got me curious to try them with green plantain. I will definitely do that!

  4. says

    did u use ripe or green plantains? if you used ripe, how ripe? is there something i can substitute the flax seed meal with?

    • says

      Well, like I was telling Lisa, I used fairly ripe plantain. It wasn’t completely black, but well advanced and covered in black spots. Ripe enough that it could be peeled as easily as a banana. As for the flax seed meal, the original recipe called for spelt bran, flax seed meal or flour. I haven’t tried any of the other options, but fritters tend to be extremely forgiving, so I wouldn’t even hesitate one bit to use any other type of flour. Or even ground chia seeds, maybe?

    • says

      Thanks Lauren! Glad you like my version, but really, I have to thank YOU at least a thousand times for the amazing recipe. Wow those are good. And you really should give that chutney a try. I am telling you, the 2 of them together is just like WOW!!!!

  5. Raquel Gautier says

    OMG This was delicious. It’s actually a low cal recipe from a classic side dish from my country (Los Andes region) called “Envuelto”, but it’s stuffed with cheese, with flour and without the chutney. This version is gorgeous! Great recipe Sonia 😀


Leave A Reply