I made too much of a mangú (mashed green plantain) and didn’t want it to end up in the garbage, because the plantain in mangú gets very dry to keep it for leftovers.
I decided to make something similar to a potato pancake that I ate when growing up. I added an egg, garlic, marjoram leaves, salt, and a little bit of Cassava flour, fried them in Avocado oil and voila these perfect Plantain Fritters were born.
They are best served with a little bit of sour cream and sauerkraut.
- 2 green plantains
- 1 egg
- 2 Tbsp EVOO (extra virgin olive oil)
- Avocado oil for frying
- Sea salt
- 6 cloves garlic
- 1 Tbsp dry Marjoram leaves
- 4 Tbsp Cassava flour (or more)
- Organic sour cream and sauerkraut for serving
- In a medium pot bring water to boil, add a little bit of salt.
- Remove the skin from the plantains, cut and add to the pot with boiling water.
- Boil until the plantain is soft enough to be able to mash it.
- Transfer the water from the pot into a mug and leave about an inch in the pot with plantain.
- With a potato masher, mash the plantain with water, add more water from the mug if too dry. Add 2 Tbsp EVOO and mix.
- Peel the garlic and with garlic press add into the plantain mash, add marjoram leaves, cassava flour, egg, and salt. Mix together.
- The dough should be of a soft consistency, but not runny.
- On the nonstick frying pan heat about 4 Tbsp of avocado oil. Using a ladle add one scoop onto the pan with warm oil and flatten to form a flat circle. Fry on both sides until gold. Transfer to the plate with paper towel to absorb the oil.
- Serve with organic sour cream and sauerkraut.