Last Updated on 2 months by Neha Deshmukh

Plantain Torpedoes Recipe – Coconut, Cashew & Cardamom Delight

Introduction

Oh, plantain torpedoes! These little pockets of sweet, spiced goodness hold a very special place in my heart. I first made these with my grandmother, and the aroma instantly transported me back to her kitchen. They’re a bit of work, yes, but trust me – the explosion of flavors from the sweet plantain, the crunchy cashews, the fragrant cardamom… it’s so worth it. This recipe is a delightful treat for festivals, special occasions, or just when you need a little something to brighten your day. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average fritters! Plantain torpedoes offer a unique blend of textures and tastes. The soft, slightly sweet plantain dough encases a warmly spiced coconut and nut filling. Then, they’re deep-fried to golden perfection. They’re satisfying, flavorful, and a guaranteed crowd-pleaser. Plus, they’re a wonderful way to showcase the versatility of plantains!

Ingredients

Here’s what you’ll need to make these delicious plantain torpedoes:

• 3 Ripe Plantains
• 1 tablespoon Water
• 1 cup Fresh grated coconut (approximately 100g)
• ½ cup Cashew nuts (approximately 60g)
• ¼ cup Raisins (approximately 30g)
• 1 tablespoon Ghee
• 2 Cardamom pods
• 1 teaspoon Sugar
• 1 Egg
• 3 cups Canola Oil (approximately 720ml)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Ripe Plantains: Selecting the Right Ripeness

This is key! You want plantains that are mostly black, with just a little bit of yellow. They should yield to gentle pressure, like a ripe avocado. The blacker they are, the sweeter they’ll be. If they’re too green, they won’t mash properly.

Fresh Grated Coconut: Using Fresh vs. Frozen

Freshly grated coconut is always best for that authentic flavor. But, if you can’t find it, frozen grated coconut works in a pinch. Just thaw it completely and squeeze out any excess water before using.

Cashew Nuts & Raisins: Quality and Toasting

Use good quality cashew nuts – they really shine in this recipe. Lightly toasting them in a dry pan for a few minutes before frying in ghee will enhance their flavor even more.

Ghee: The Flavorful Fat

Ghee adds a beautiful richness and nutty aroma. If you don’t have ghee, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Cardamom Pods: Freshness and Aroma

Fresh cardamom pods are essential! Crush them slightly to release their fragrant aroma. You can also use about ½ teaspoon of cardamom powder if you don’t have pods.

Plantain Varieties: Regional Differences

While most ripe plantains work well, the monthan variety (found in South India) is particularly good for this recipe due to its sweetness and texture.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Steam the Plantains: Steam the plantains in the microwave for 2.5-3 minutes, or in a steamer until they’re beautifully soft. You should be able to pierce them easily with a fork.
2. Peel and Mash: Carefully peel the steamed plantains (be careful, they’re hot!). Remove any seeds and mash them into a smooth dough using a potato masher or a food processor. Add a tablespoon of water if the dough seems too dry.
3. Make the Filling: In a pan, melt the ghee over medium heat. Add the cashew nuts and raisins and fry until lightly golden. Add the grated coconut, sugar, and crushed cardamom pods. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and fragrant. Finally, stir in the egg and cook until it’s incorporated. Remove from heat and let it cool slightly.
4. Shape the Torpedoes: Take a small portion of the plantain dough and shape it into a ball. Flatten it into a circle in the palm of your hand. Place a spoonful of the filling in the center. Carefully bring the edges of the dough together to seal the filling, shaping it into a torpedo-like form.
5. Deep Fry: Heat the canola oil in a deep frying pan or pot over medium-high heat (around 350°F or 175°C). Carefully drop the plantain torpedoes into the hot oil, a few at a time. Fry until they’re golden brown and crispy on all sides, about 3-4 minutes.
6. Drain and Serve: Remove the fried torpedoes with a slotted spoon and place them on paper towels to drain any excess oil. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy torpedoes.
• Make sure the oil is hot enough before adding the torpedoes. Test it by dropping a tiny piece of dough into the oil – it should sizzle immediately.
• For a smoother dough, use a food processor.

Variations

• Vegan Adaptation: Substitute the egg in the filling with 2 tablespoons of applesauce or mashed banana.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your oil is certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a dash of ginger to the filling for a little extra kick. My friend, Priya, loves adding a tiny bit of nutmeg too!
• Festival Adaptations (Onam, Diwali): These are especially popular during Onam in Kerala and Diwali across India. They make a lovely addition to the festive spread.

Serving Suggestions

These are fantastic on their own with a cup of chai. You can also serve them with a dollop of yogurt or a sprinkle of powdered sugar. They’re a delightful dessert or a sweet snack.

Storage Instructions

Leftover plantain torpedoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispness.

FAQs

What is the best way to ripen plantains quickly?

Place the plantains in a paper bag with a banana or apple. The ethylene gas released by these fruits will speed up the ripening process.

Can I make the filling ahead of time?

Yes, absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

What oil is best for deep frying these?

Canola oil is a good choice because of its neutral flavor and high smoke point. You can also use vegetable oil or peanut oil.

Can I bake these instead of frying?

While frying gives the best texture, you can bake them! Brush them with oil and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, though.

How do I prevent the torpedoes from cracking during frying?

Make sure the dough is well-sealed and that the oil isn’t too hot. Gently lower the torpedoes into the oil.

What is the origin of this plantain recipe?

Plantain torpedoes are believed to have originated in Kerala, South India, and are a popular snack and festive treat throughout the region. There are many regional variations, but the core concept of sweet plantain dough filled with a spiced coconut mixture remains the same.