Mash plantains: Peel and mash the ripe plantains in a bowl until smooth but slightly chunky.

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Add aromatics: Finely chop the onion and mix it into the mashed plantains.

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Season: Add ginger, chili, and salt (or your preferred spice blend).

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Add flour: Stir in the flour to form a cohesive batter—thick but spoonable.

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Adjust consistency: If too thick, add a splash of water; if too thin, add a bit more flour.

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Heat oil: Warm oil in a pan over medium heat.

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Spoon batter: Drop spoonfuls of the batter into the hot oil, flattening slightly.

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Fry: Cook each side 2–3 minutes until golden brown and crisp.

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Drain: Remove and place on paper towels to absorb excess oil.

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Serve or package: Enjoy warm or pack for delivery.