Plantain + Apple Fritters

Plantain + Apple Fritters

Plantain + Apple Fritters

I made these easy-to-make fritters as part of our Cooking with Cinnamon Party. It was great to see a side dish with cinnamon other than sweet potato after sweet potato when I searched for one. The paleo-friendly recipe, from blog A Girl Worth Saving, is originally from The Paleo Approach Cookbook, and had three simple ingredients, and even though I didn't make it paleo-friendly (used olive oil for frying instead of coconut oil), I thought these were quite delicious. 

Grating the apples was fun, needing only a few ingredients was super, but you must make sure the plantains were super ripe, otherwise the fritters would not hold. The produce clerk had told me the plantains I bought were ripe enough (not true), so it was harder to mash and hold the fritters together. I cracked an egg into the mixture to hold it all a little better. Also, the recipe said to fry each side of the fritters for about 7-8 minutes, I was able to do it for 3-4 minutes per side, but that might have been the olive oil instead of the coconut oil.


  • 2 ripe (very ripe) plantains, peeled
  • 1 small apple, peeled, cored and grated
  • 1/2 tsp ground cinnamon
  • 2 to 4 tbsp coconut oil


  1. Mash the plantains in a bowl with a fork or a wire potato masher (the fritters taste better if you leave some lumps and don't over mash.) Add the grated apple and cinnamon and mix to combine.
  2. Heat 1 to 2 tbsp of the coconut oil in a skilled over medium heat. Drop heaping spoonfuls of the plantain batter into the pan and flatten with the back of a spoon. The fritters should be 2 to 3 inches in diameter, at about the same size as your spatula; otherwise they can be tricky to flip. Depending on the size of your skillet, you may have to cook the fritters in batches.
  3. Cook for 10 to 12 minutes, until golden brown on the bottom. Add a little extra coconut oil if the fritters absorb it all. If they are browning too fast, turn down the heat.
  4. Carefully flip the fritters and cook for 7 to 8 minutes on the other side. Again, add a little extra coconut oil if the fritters absorb it all. 

Serves 8.