Crispy plantain fritters
- 4 green plantains
- 2 spring onions, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil
Total fat 7g
Saturated fat 1g
Dietary fibre 3g
- Chop ends off plantains. Peel skin with a potato peeler. Grate plantains using a cheese grater, then place in a bowl of salted water to help bind plantains and prevent browning.
- Squeeze excess water from grated plantains. Combine with spring onions and garlic.
- Heat oil in a large frying pan over a medium heat. Drop tablespoonfuls of mixture in pan. Cook for about 4 minutes on each side. Transfer to a plate lined with a paper towel. Serve warm with dipping sauce or as a side dish instead of potatoes.
If you can’t find plantains in your supermarket, make fritters using starchy potatoes, and add an egg to the mix to bind them together.
New ingredient: Plantains are versatile produce which look like fat green bananas. They taste like potatoes, and cook like potatoes – only faster – which is great for a busy cook. Used in the same way as potatoes, they’re great baked or simply sliced and pan-fried in a little oil. Or pop them in curries or stir-fries.
Hanu de Jong
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