Plantain Fritters

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)

How to:

  1. grate the plantains
  2. in a bowl, whisk the egg, then mix all ingredients together
  3. 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
  4. cook approx 5 mins a side, they’re ready when they’re nice and golden
  5. ENJOY!

You can also make them smaller, and enjoy a little appetizer:
Yes, that’s a dipping sauce you see there.  I like mine with a spicy greek yogurt sauce.

Sauce ingredients:

  • 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?


7 thoughts on “Plantain Fritters

  1. Hahaha I definitely made these last night! I added chimichurri, coated with ground flax and served with guac – AMAZING! You’re a genius chef. What else you got cooking, I’m stoked for the next recipe!

  2. OMG Lauren!!! No idea where my first comment went, ‘cuz I remember full well leaving a comment saying that I was really curious to try these and were adding them to my Must Try List. Well, I just did that tonight, and WOW! I’m simply blown away! These are just unbelievable. I added cinnamon, nutmeg and Brazil nuts to mine and served them with a sweet and sour peach and bell pepper chutney (or was it a salsa?)… At any rate, this was one of the best things I’ve eaten in a long time, and I wolfed the whole thing down right on the set. Thanks so much for such an awesome recipe. Can’t wait to post it myself!!!

  3. Sonia, you are so very welcome! I’m so glad you tried them, and I’m thrilled they were a hit! I am so flattered…given your wonderful creations, can’t believe they’re one of the best things you’ve had in a long time! Your chutney sounds amazing 🙂 I can’t wait to try it when you post it! I love that you have a ‘set’ 🙂 I want some photography lessons someday on set!

  4. Pingback: Plantain Fritters with a Spicy Sweet & Sour Peach and Bell Pepper Chutney | The Healthy Foodie

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