Plantain Mosa (Nigerian Plantain Fritters)
Plantain mosa are yeast-raised Nigerian fritters that turn mashed plantain into soft, lightly sweet bites with a golden crust. The plantain goes straight into a flour batter, so the fruit gives the dough its sweetness and tender crumb. Mosa are a staple of small chops, the finger foods passed around at parties and weddings, and they are easy to fry in batches for a crowd.
Instructions
Stir the yeast into the warm water together with a small pinch of the flour, mixing until no lumps remain. Cover it and leave it until the surface is foamy.
Peel the plantain with a knife and mash it until it is almost smooth.
Mix the flour and salt together in a bowl until evenly combined.
Pour the foamy yeast mixture into the flour, then fold in the mashed plantain with a spatula. Cover the bowl with aluminum foil and set it in a warm place for about 20 minutes, until the batter has visibly risen.
Pour enough vegetable oil into a pot for deep-frying and heat it to between 350 and 375°F.
Scoop up a portion of batter with your fingers and drop it into the hot oil. Turn and fry the fritter until it is golden brown on every side.
Lift the mosa out of the oil, let the excess oil drain off, and serve.
Make it personal.
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