Plantains are a staple in our house.
One of the local natural food markets in our area, Alfalfa's, stocks organic plantains. I told the produce manager to please keep them in! We purchase a huge stack basically every week. And every single time, someone notices them in our cart and asks us how we cook them. I've had conversations with strangers, just about plantains, how to cook them, how to know when their ripe and what to season them with.
That's normal.
Maybe I should keep index cards of this recipe and hand it out.
Perhaps we've already inspired some of our fellow shoppers to cook plantains. That is, if there's any left after we raid the produce section.
Plantain Fritters
makes about 25
no: eggs, dairy, gluten, grains, soy, tree nuts, sesame
Ingredients:
3-4 Plantains (ripe ripe ripe)
1 Yellow onion, diced
Coconut oil
Sea salt
Directions:
You want to use pretty ripe plantains, that are starting to become soft.
But not yucky mushy.
If they are firm, they work well for fried plantains.
Use a potato masher or fork to mash the plantains.
Once mashed, add diced yellow onion, a dash of salt and mix well.
Start with measuring 3 tablespoons of coconut oil and add it to a stainless steel skillet on medium heat.
Once the oil is warmed, take a spoonful of the plantain batter and form into a pattie shape.
I was able to fit about 5 patties in my skillet at one time.
Every stove is different, adjust the temperature if you need to but cooking on medium heat works on my stove.
Flip using a metal spatula when the fritter is browned on one side (about 5 minutes).
When each side is browned, transfer to a plate and keep cooking until the batter is gone.
Be sure to keep an eye on the oil, as you will need to add more.
If the oil gets low in the pan, the fritters will begin to stick.
Lightly salt the fritters, and serve with a sauce (we like them with guacamole).
