Plantain Fritters (Klako)
Plantain fritters (klako) are the kind of golden, crispy bites that make you forget they started as very brown plantains. Delightfully crusty on the outside and tender on the inside, they’re a savory little miracle that’ll knock your flip-flops off.
We’ve all been there. You try a new recipe, you follow the directions, and somehow it still flops. It happens to the best of us. But if there’s one thing that makes me cringe even more, it’s tossing out plantains. I love them. I mean, really love them. Fried, grilled, baked—you name it.
So, I can’t help it when shopping for plantains. I pile them on, especially when I see the big, round, plump ones (yes, they do have skinny plantains). And then life happens. Before I know it, they’re dark, squishy, and begging for a second chance. That’s where this fritter recipe comes in. Whether you call them klako, kaklo, claco, or krakro, it’s a great way to use overly ripe plantains.
What Are Plantain Fritters, Anyway?
Think of these fritters as the island cousin to hush puppies—but with more personality. They’re a dense, chewy-on-the-inside, crispy-on-the-outside kind of snack. Usually served as a side dish, they also make a mean afternoon pick-me-up or savory breakfast bite. Oh, and did I mention they’re gluten-free, vegan, and paleo-friendly (switch out the rice for almond flour)?
And if you’re wondering if they’re budget-friendly, too—the answer is yes. Overripe plantains, a handful of rice or flour, and a few pantry spices are all it takes.
How to Make Plantain Fritters
- Grind your rice if using uncooked brown or white rice. A coffee grinder works well, but don’t get carried away. Ask my son about the time he killed mine. (Photo 1)
- Mash the plantains. A potato masher works, but a food processor will give you a faster blend. (Photos 2-3)
- Mix the plantains with the rice flour, baking powder, salt, garlic, ginger, and cayenne in a bowl. Add chopped onions, green onions, and parsley. (Photos 4-6)
- Adjust the seasoning—more heat? More herbs? You do you.
- Heat oil to 350℉ (180℃). (No thermometer? Drop in a small piece of bread. If it browns in 60 seconds, you’re golden—literally.)
- Form the mixture into small balls or scoop with a spoon.
- Fry the fritters in batches for 3–4 minutes until they’re deep golden and crisp. (Photo 7)
- Serve. Remove with a slotted spoon and drain in a colander or on paper towels. (Photo 8)
Recipe Variations
- Make it a sweet treat. Swap in oatmeal or whole wheat flour, and add cinnamon, nutmeg, and a splash of vanilla. Drizzle with honey or serve with yogurt.
- For a lighter and fluffier version, use less flour or opt for oatmeal flour or cornmeal.
- Want a spicy twist? Bump up the cayenne or add chopped chilies.
- Add some herby goodness. Mix in cilantro, thyme, or even mint for a fresh kick.
Tips and Tricks
- If your batter is too soft to form into balls, don’t panic. Use a spoon and drop it into the oil like hush puppies.
- Fresh out of the pan, the crunch is crackling, but it fades as it cools down. So best enjoyed hot or warm.
- Test one fritter before frying the whole batch. That way, you can adjust flavors before fully committing.
- Want to make your own rice flour? Brown rice + coffee grinder = DIY magic (just don’t let your kids near the machine; trust me on this one).
Make-Ahead and Storage Instructions
You can absolutely make these ahead—just know they’re best when fresh and crispy.
- To refrigerate: Store leftovers in an airtight container for up to 3 days.
- To freeze: Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a 375°F (190℃) oven for 10–15 minutes to bring the crunch back.
- To reheat: Skip the microwave unless you like soggy fritters. A toaster oven, air fryer, or skillet works best.
What Goes With Plantain Fritters
These fritters are the perfect savory side to all your favorite island-style mains. Think Caribbean fish stew, African black bean stew, or jerk chicken. Craving more heat? Dip them in pepper sauce. Going the sweet route? A dollop of Greek yogurt or a drizzle of passion fruit puree hits just right.
More Island Cuisine You’ll Love
Watch How to Make It
[adthrive-in-post-video-player video-id=”qW2RqGMt” upload-date=”2019-05-07T05:54:25.000Z” name=”Plantain Fritters (Klako)” description=”Plantain Fritters – Crusty on the outside and dense inside made with overly ripe plantains, brown rice and spices. Gluten free, paleo and vegan side dish.”]
Plantain Fritters (Klako)
Ingredients
- 1 cup (210g) or more brown rice (rice, oatmeal, and whole wheat flour also work)
- 3 large overly ripe plantains or bananas
- 2 teaspoons (8g) baking powder
- ¾ teaspoon (4-5g) salt (adjust to preference)
- 1 teaspoon (5g) minced garlic
- ½ teaspoon (2-3g) grated fresh ginger
- ½-1 teaspoon (1-2g) cayenne pepper or pepper sauce (depending on your tolerance level)
- ⅛ cup (12g) finely chopped onions (about 2 tablespoons)
- 2 tablespoons (12-13g) green onions, finely chopped
- 1 tablespoon (3-4g) chopped fresh parsley
- cooking oil for frying
Instructions
- If using brown or white rice, grind it in a coffee grinder until finely ground or use any flour. (Rice flour works as well.)
- Mash plantains with a potato masher or spoon until puree, or use a food processor to blend. Put it in a medium bowl.
- Add the rice, baking powder, salt, garlic, ginger, and cayenne pepper to the mashed plantains. Stir in onions, green onions, and parsley until fully combined.
- Adjust seasonings to taste; you may want to fry one up first to do a test taste.
- Heat oil to 350℉ (180℃) degrees in a skillet or saucepan. You can also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350℉ (180℃).
- Using your hands, roll about a tablespoon of mixture in the palm of your hand into a little bite-size ball. Or use a spoon to scoop it out directly into the hot oil.
- Carefully place the batter by spoonfuls into the hot oil and fry for 3-4 minutes or until the fritters are crisp and golden brown. You may need to do this in batches, so repeat with the rest of the batter until it is used up.
- Remove the fritters from the pan with a slotted spoon and drain them on paper towels to remove excess oil.
Tips & Notes:
- Overripe plantains or bananas work best because they’re soft and sweet. Green ones are too starchy.
- If you have a Vitamix, you can use it to grind the rice using the tamper, then add the plantains and puree. Combine the mixture with the rest of the ingredients and fry away.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Can this batter be refrigerated??
Hi Anisa. I don’t highly recommend refrigerating the batter as plantains or bananas are kinda tricky. You can use up all the batter tho and refrigerate the cooked klako for up to 2 days and just reheat them when ready to serve. ALthough it’s not quite the same as the freshly fried ones. Hope this helps.
Hi there, to ensure a crunch I rolled some in panko and some in cornmeal. Both were big hits with my family.
Thanks for sharing that tip.
Happy to have the recipe of the fritters, but you forgot the recipe of the sauce with which to eat the fritters with.
Hi. Please check out the full recipe of the sauce here >> https://www.africanbites.com/african-pepper-sauce/
Hey! It’s actually spelled Kaklo and we occasionally add some palm oil to make it taste better.
I thought there was palm oil added. Similar dish we make in Ethiopia
Cool! There are several spelling variations that depend on where you live. Palm oil can be controversial and hard to find, so I used what I could get.
Amazing! A’ma try this 2mro. Thanks
Awesome ! Do let me know how it works out for you. Thanks
Just love this site but when I saw the Plantain fritters I had to get to the store, I’ve been eating plantain fried since I first went to Jamaica in 1966. These fritters look so amazing!! I love all this food as it is so healthy and reasonable.
Aww thanks Robert. Plantains are one of my favorites starch sides and it can be used for a variety of meals.
This sounds interesting. Would bananas work with this? I have three overly-ripe bananas on the counter that need to be used up immediately if not sooner, lol. If plantains are a must, I’ll have to try this another time. It does sound good, though!
Karen, bananas would do just fine. Let me know how you like it