Caribbean-Style Vegetarian Plantain Fritters with Tropical Mango Salsa

Allergens

Wheat (gluten)

Ingredients

• 2 large ripe plantains, peeled and sliced into 1/2
• inch thick rounds
• 1 cup all
• purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup coconut milk
• Vegetable oil, for frying
• 2 ripe mangoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1/2 teaspoon salt, or to taste

Instructions

1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the coconut milk, stirring until a smooth batter forms.
2. Heat about 1 inch of vegetable oil in a deep frying pan over medium high heat.
3. Dip each plantain round into the batter and carefully place it into the hot oil. Fry in batches, turning occasionally, until golden brown and cooked through, about 3 minutes per batch. Remove and drain on paper towels.
4. In a separate bowl, combine the mango, red onion, cilantro, lime juice, and salt. Mix well and set aside to allow flavors to meld.
5. To serve, place a generous pile of plantain fritters on a plate, followed by a dollop of mango salsa on top. Garnish with a sprig of cilantro and enjoy!

Chef’s Insight

The key to perfect plantain fritters is to ensure they are fully submerged in oil and turned regularly for even cooking

Notes

Ensure plantains are ripe but firm to the touch for best results