I was in search of something to eat for lunch, on my day off. My fridge was a little (by my standards, I like it fully packed, lol) bear. As I looked I found one plaintain, corn cob and eggs, as I put the ingredients together I had a light bulb moment. I got out the grater, frying pan and olive oil, then began grating the plantain.
Next I beat two eggs, added the grated plaintain, mixed spice, all mixed together, however, I realised the fritters may break so I decided to add a teaspoon of gluten free, while the oil was heating in the frying pan, I decided to boil the corn on a cob.
Below, the mixture or dare I say batter.
To ge the best of the fritters, I allowed it to to bubble before turning it over, this was to prevent breakage. The tip is to ensure that the fritters is well cooked on both sides because unlike bananas, plantains should not be eaten raw as it could lead to stomach ache.
Although, an unusual combination I really enjoyed my lunch. You can also use bananas for this recipe, but you will have to mash it instead of grating as it is a lot softer than plantain.
I went food shopping afterwards to stock my fridge and cupboard. It was back to eating properly once again.
Banana or Plantain Fritters
1 ripe plantain or 2 small over ripe bananas
1/2 teaspoon of olive or rapeseed
Pinch of cinamon
1 tea spoon of gluten free or Rice flour (optional)
Accompaniment of your choice
Heat oil in a pan
Grate if using plantian or mash banana
Add grated plantain or mashed banana, cinammon, and flour of choice if using.
Mix all ingredients together.
Spoon batter to the pan on medium heat, ensure its bubbling before turning.
Once you notice the bubbles turn and continue to cook on the other side.
Both sides should be slightly golden brown, plate and serve with accompaniment of your choice, enjoy your fritters.