Plantain Fritters

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.

Ingredients

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

Directions

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.