FoodieAtlas
Recipes around the World
Kakro are golden, crispy fritters that don't apologize for being made from overripe plantains—in fact, that's what makes them perfect. The sweet plantain gets mixed with flour and a hint of nutmeg, then fried until the outside crunches and the inside stays tender. These are street vendor fare, the kind of snack you buy for a quick breakfast or a mid-morning hunger fix. With just the right balance of sweet and savory, kakro proves that when plantains are at their ripest and most fragrant, they're exactly where they need to be.
In a large bowl, combine the mashed plantains, flour, sugar (if using), baking powder, salt, and ground nutmeg. Mix well until all ingredients are evenly incorporated. You can also add finely chopped onions and peppers if you like for extra flavor.
Heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be enough to submerge the fritters.
Drop spoonfuls of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook each side for about 2-3 minutes or until golden brown and crispy.
Use a slotted spoon to remove the Kakro from the oil and drain on paper towels.
Serve hot as a snack or with a side of spicy pepper sauce.
You want plantains that are fully black or very dark brown with soft give to the touch. They should smell sweet and fragrant. These overripe plantains have the sugar content and soft texture needed for the best kakro fritters.
It's optional, but finely chopped onions and hot peppers add savory depth and are traditional in many versions. Start with just a bit until you find your preference.
A hot pepper sauce or chili sauce is traditional, balancing the sweetness of the plantain. Many Ghanaians also enjoy kakro with a simple tomato-based sauce.
The oil needs to be hot enough that the batter sizzles immediately when it hits the pan. Medium-high heat works best. Don't crowd the pan or the temperature will drop and you'll get greasy fritters instead of crispy ones.
Kakro is best eaten fresh and hot. You can fry them a few hours ahead and reheat them in a 350°F oven for about 5 minutes, but they lose their ideal crispiness the longer they sit.