OK, bad photo… but last night’s dinner was super yummy and even super-er easy to make. (But perhaps more importantly, I think the cost of it all was about $5…that’s the dinner portions plus lunch for us all today). The chicken was marinated in yogurt and spices for a couple of hours (yogurt is a great way to flavor and tenderize any meat), then oven-roasted. The salad was sliced papaya, avocado and onion, dressed with lime zest and juice, chili powder, sugar and salt. And the fritters, oh the fritters, were heaven…
2 extremely ripe plantains, (steamed* and mashed)
handful of frozen corn
1 egg
2 green onions, minced
handful of grated extra sharp cheddar
good pinches of salt and sugar, to taste
a sprinkle of garlic powder and cinnamon
enough chicken stock to fully moisten the mix
1 TB of flour
Messily form into desired-size cakes and pan-fry in butter.
(*to quickly steam plantains, cut into the flesh of a peeled plantain and wrap in wax paper (leave peel on the fruit). Microwave for 3-5 mins, depending on size, until soft.)
(Use sweet potatoes instead of the plantains for a yummy twist!)
4 Comments
I tried and loved the plantain fritters recipe–which also works well, I discovered, with some leftover sweet potatoes. I threw in a bit of chopped green serrano pepper to jazz things up a little.
Oh yeah! Sweet potato-plantain fritters sound awesome! And i bet adding the serano made it great too.. i love it!
yummm. just got caught up with your blog. i was weeks behind! love the fritter idea. how were the tomatoes? and the roasted garlic?
The herb-crusted, roasted garlic was great. The addition of rosemary to the buttery garlic added an extra little something to an already great thing. And we never actually got to the stuffed tomatoes that night because when I went to grab one-they were all rotten (whoops).