Cote d’Ivoire, 4pm, it is snack time. Around that time there is affluence around the fried plantain or puff puff vendors, Plantain fritters or claclo were not my favorite growing up. I was pretty much team “alloco” (fried plantain). I like my alloco hot with fish or boiled eggs and spicy tomato sauce on the side. Claclo are made of ripe plantains. Mariama is a friend of mine that made me appreciate claclo more. One day, she told me to add ground garlic and parsley to it. I didn’t have any garlic left but my green marinade instead, so I used it. I was just amazed by the taste and the smell too. Okay let me cut right there and share the recipe.
Claclo or Plantain Fritters
Servings: 2 people
- 4 ripe plantains
- 2 c. à s. farine
- 1 grounded garlic clove
- 1 sprig of grounded parsley
- 1 pinch salt
- Cut the plantain and smash it in a mortar or if you do not have one just smash them with a fork.
- Add grounded garlic and parsley.
- Add flour, salt and let it rest for 10-20 minutes.
- With a spoon or hand dispose small balls into the hot oil.
- Fry on every side and serve.