Gluten-Free Ghanaian Kelewele
By the Gluten Free Recipes team ·
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.
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 . Browse more party and appetizers recipes or return to all gluten-free recipes.
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 certified gluten-free if you have severe sensitivities.
Ingredients
- 2 lbs ripe plantains
- 1/4 cup vegetable oil, plus more for frying
- 1 tbsp ginger, grated
- 1 tsp cayenne pepper (or to taste)
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tbsp honey or maple syrup (optional, for extra sweetness)
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
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 for about 8-10 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 fritters should feel light and crisp. Serve the hot, crispy Ghanaian Kelewele immediately as a delicious appetizer or snack.
Nutrition (per serving)
Tips & Notes
- Honey is sweeter than sugar — if substituting, use 3/4 cup honey per 1 cup sugar and reduce liquid by 1/4 cup.
- Grade B (now labeled 'Grade A Dark') maple syrup has the most intense flavor for cooking.
- Toast whole cinnamon sticks briefly in a dry pan before grinding for a more aromatic flavor.
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