Recipe courtesy of Mechel Thompson
Plantain Fritters
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 193
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 232 mg
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 193
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 232 mg
Ingredients
Directions
- Wash plantains and cut into thirds; leaving the skin on. Place the pieces in a medium pan with water; cover, and bring to a boil. Cook until the flesh is soft, about 15 minutes
- Drain and peel the plantains and transfer to a large bowl. Mash to a smooth consistency and add the baking powder, salt, garlic, and pepper. Mix well. Using your hands, form small, thin cakes about 2 1/2 inches in diameter. Heat oil in large skillet until very hot. Fry the cakes until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve with the Chicken Rundown.
