- 1 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup water
- 1 large egg, lightly beaten
- 4 very ripe (completely black) plantains (2 1/2 lb)
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- About 2 cups vegetable oil
- Special equipment: a deep-fat thermometer
- Whisk together flour, brown sugar, baking powder, and salt in a large bowl, then add water and egg and whisk until batter is smooth.
- Peel plantains and cut on a slight diagonal into 1/2-inch pieces. Stir into batter to coat well.
- Stir together granulated sugar and cinnamon in a shallow bowl.
- Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until thermometer registers 340°F. (See cooks' note, below.) Fry plantain slices in batches of 6 (don't crowd them) until bottoms are golden, about 45 seconds, then turn over and fry until other side of each is golden, 30 to 45 seconds more. Transfer with a slotted spoon to paper towels to drain.
- While still warm, toss each batch in sugar mixture until coated, then transfer to a platter. Serve hot or warm.