By now you all understand when I say
'plantain', right? It looks like a banana, a very large banana, but
is nothing like a banana once you take the peel off. They are also
known as platano macho in Spanish. If you have not eaten one, then
march right down to your produce store and pick up some. However,
don't start munching on them on the way home in the car! They need
to be cooked before they are palatable.
Today, I challenge you to make this
simple yet delicious main course recipe. It is sweet and savory all
at the same time....a traditional Mexican combination.
To begin you will be boiling the
peeled and sliced plantains then pureeing them, so not necessary to
have pretty slices.
4 plantains, almost ripe, peeled and
thickly sliced (see note below)
½ teaspoon salt – for boiling water
2 eggs
¼ cup flour
oil for frying
1½ cups refried beans, either homemade
or canned
1 cup sour cream
Boil enough water to cover the
plantains. When the water has come to a boil, add the salt and
plantains. Boil until they are fork tender. Remove with a slotted
spoon to a blender or food processor. Discard the boiling water.
After the plantains are pureed and have
cooled slightly, add the eggs and flour. Pulse until well mixed.
Form the dough into 24 patties thick patties. Stuff the patties with
1 Tablespoon refried beans, shaping the dough around the beans to
enclose.
Heat the oil
until it is very hot but not smoking and fry the patties, turning
once. Drain on paper towels. (remember not to crowd the pan – the
oil cools down and will only leave you with a gooey mess)
Serve 2 or 3 patties per serving.
Serve with sour cream and a side green salad.
How in the heck do I know if it
is ripe? I heard you......
The peel of the plantain will be dark
brown or almost black. Dark on a plantain is good. Yellow is NOT
ripe. The skin can also look wrinkly. (is that a word?) This is
also a good thing.
Feel it. Does it 'give' under a mild
squeeze? If so, it is ready; if not, leave it on the counter for a
few more days. Plantains are not like bananas which ripen in just a
couple of days. Plantains can take almost a month to fully ripen
from that yellowy banana color.
You can also freeze fully-ripe
plantains for later use. Peel and either place whole in a freezer
bag or slice them up. They are great with ice cream or blitzed up
into a cream as a topping for fruit or cake – like a spice cake!
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