Chris Kresser, who in my opinion is one of most knowledgable naturopaths around, recently posted this recipe. I was intrigued by the simple ingredients and the use of plantains.
Plantains are members of the banana family but are lower in fructose. They must be cooked before being consumed to break down the high starch content – kind of like a potato. In fact, they are known as the ‘potato’ of the Caribbean and used more as a vegetable than a fruit is some areas of the world. For a sweeter taste pick out a plantain that is dark brown.
1 green plantain, peeled and chopped
3 bacon strips
1 teaspoon coconut oil
Cook the bacon in a large skillet over medium-high heat. Remove the bacon from the skillet but keep the grease in the pan to fry the fritters.
Bring a small pot of water to a boil and add in the plantain. Cook the plantain for 5 minutes or until you can easily pierce a fork through the flesh.
Strain the water and mash the plantain with a potato masher or simply put it in a food processor. Crumble in the bacon and mix in the coconut oil. If the batter becomes dry and crumbly add in one more teaspoon of coconut oil.
Form 3-inch round patties with the batter. Reheat the bacon grease in the skillet and begin to fry the fritters over medium heat. When the fritters are brown on one side then flip. Brown the other side then remove from the heat.