Since I started making these, plantains have become a fixture around here. I think we’ve bought them every week for the last month or so. They’re really delicious, and they’re a great alternative to other starchy things (like grains)..and add a little sweetness.
For a fritter, I find them unbelievably easy. They’re a great snack, a good side…and perfect to layer on top of (I’ve put kale taco salad on top, and even used them as the bottom layer of a benedict!). Really, the possibilities are endless with these.
If you’re not familiar with plantains, they’re part of the banana family, but they’re starchier (they have more structural integrity). They need to be very ripe, almost completely black to be ready to be used. And then, you want to cook them. Their nutritional content is similar to that of bananas, but they have more Vitamin A. Onto the recipe:
- 2 large plantains, grated (I used the food processor)
- 1 egg (or flax egg)
- 1/4 cup spelt bran (or flax seed or flour)
- pinch of sea salt
- other spices of your choice (I’ve used Southern Mrs. Dash)
- grate the plantains
- in a bowl, whisk the egg, then mix all ingredients together
- over medium heat (with coconut oil, if not using a coated pan), scoop 1/4 cup of mixture and press down so it’s a pancake shape, for each fritter
- cook approx 5 mins a side, they’re ready when they’re nice and golden
- 1/4 c greek yogurt
- 1 chipotle, seeded and minced (adjust depending on your desire for heat)
- 1/4 avovado, mashed
- juice of 1/2 lime
Mix everything together. It’s got a kick, and it’s also a little refreshing. Perfectly balanced dipping sauce.
One more convenient thing about these guys is that they reheat very nice. Just put them in the toaster oven for about 7 minutes at 350, and they’re ready to go!
What’s your favorite less than conventional type of produce to use?