Gluten-Free Ghanaian Kelewele

Crispy, spicy, and irresistibly sweet plantain fritters, Ghanaian Kelewele offers a delightful explosion of flavor. These tender morsels are coated in a warm blend of spices and fried to a perfect golden crisp, making them an addictive appetizer or snack.

Prep: 15 min Cook: 20 min Total: 35 min Serves: 8

At a glance: This medium party and appetizers recipe yields 8 servings in about 35 minutes (15 min prep, 20 min cook). It uses 8 ingredients — including ripe plantains, vegetable oil, ginger — and walks through 5 steps. Updated October 24, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Ghanaian Kelewele: When preparing this party and appetizers recipe, when frying, use a dedicated fryer or ensure the oil has not been used to fry any gluten-containing foods. Always check spice blends and any other packaged ingredients for potential cross-contamination with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Ghanaian Kelewele: This recipe naturally avoids gluten-containing grains by focusing on plantains and spices. Ensure all individual spice blends are gluten-free if you have severe sensitivities.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for cayenne pepper, ground cinnamon, ground nutmeg. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 lbs ripe plantains
1/4 cup vegetable oil, plus more for frying
1 tbsp ginger, grated
1 tsp cayenne pepper (or to taste) Shop
1 tsp ground cinnamon Shop
1 tsp ground nutmeg Shop
1 tsp salt
1 tbsp honey or maple syrup (optional, for extra sweetness) Shop

Instructions

1 Peel the ripe plantains and cut them into roughly 1-inch cubes. Ensure the plantains are ripe, with black spots on the skin, for optimal sweetness and texture. Place the cut plantains into a large mixing bowl.
2 In a small bowl, whisk together the 1/4 cup vegetable oil, grated ginger, cayenne pepper, ground cinnamon, ground nutmeg, and salt. If using, stir in the honey or maple syrup until well combined, creating a fragrant spice paste.
3 Pour the spice mixture over the cubed plantains in the large bowl. Gently toss everything together with your hands or a spatula, ensuring each piece of plantain is evenly coated in the aromatic spices. Let the plantains marinate for at least 10 minutes to allow the flavors to meld.
4 While the plantains marinate, heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the marinated plantain cubes to the hot oil in batches, being careful not to overcrowd the pot. Fry each batch for about 4-5 minutes, turning occasionally, until the kelewele is a deep golden brown and crispy on all sides.
5 Using a slotted spoon, remove the fried kelewele from the hot oil and transfer it to a plate lined with paper towels to drain any excess oil. The pieces should be crisp and caramelized outside and tender inside. Serve the hot, crispy Ghanaian Kelewele immediately as a delicious appetizer or snack.

Nutrition (per serving)

195

Calories

10g

Protein

17g

Carbs

11g

Fat

Fiber

325mg

Sodium

Tips & Notes

Pick plantains that are yellow with plenty of black spots but still firm when pressed. Fully black, soft plantains soak up oil and fall apart in the pot.
Use a thermometer to keep the oil near 350°F between batches. Oil that cools makes greasy kelewele, and oil that runs hot scorches the honey or maple syrup in the spice coating.
Fry in fresh oil, or oil used only for gluten-free foods. Oil that has fried battered or breaded food carries gluten into everything cooked in it afterward.

Common questions

What cross-contamination risk is specific to Gluten-Free Ghanaian Kelewele?

Check ripe plantains, vegetable oil, plus more for frying, ginger, grated before they go into Gluten-Free Ghanaian Kelewele. When frying, use a dedicated fryer or ensure the oil has not been used to fry any gluten-containing foods. Always check spice blends and any other packaged ingredients for potential cross-contamination with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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