A Chef's Guide to Mexican Cooking— Plantain Fritters

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cornmeal

Almond flour is gluten-free and lower in carbs.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness without refined sugar.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal serves as a binding agent for vegans.

Preheat the oven to 350°F.

Poke holes in the plantains to allow steam to escape.

Roast the plantains in the oven for about 1 hour until soft and bubbly.

Check doneness by poking with a pairing knife; it should go through easily.

Let the roasted plantains cool before mashing.

Make a salsa by blending tomatoes, onion, garlic, cilantro, and a teaspoon of salt until desired chunkiness is achieved.

Mash the cooled plantains until smooth, adding water if too dry.

Season the mashed plantains with salt and taste for sweetness.

Heat vegetable oil in a cast iron skillet to about 3/4 inch deep over medium heat.

Form the mashed plantains into balls and create a divot in each.

Fill the divots with a tablespoon of refried black beans and a sprinkle of queso fresco.

Seal the fritters by folding the sides over the filling and pressing down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens