“So what’s the deal with brunch? I mean that if it’s a combination of breakfast and lunch, how comes there’s no lupper, or no linner?” – Janeane Garofalo
I’m currently having a bit of a love affair with plantains.
It’s born out of the fact that they are suddenly readily available at my local Harris Farm supermarket here in Sydney. And, I can walk to this store. That’s how close it is!
In the past, I had to drive over the bridge to Newtown. And then, sometimes even Fiji Market didn’t have them in stock. Which meant plantains were a ‘special treat’ kind of fare.
For the uninitiated – which was me until I discovered the world of AIP – plantains are a member of the banana family. They are a starchy, low in sugar variety that is cooked before eating. You don’t eat ’em raw. Plantains are used in many savoury dishes, similar to how a potato might be used, which makes it a great alternative if nightshades are not your friend. They are very popular in Western Africa and the Caribbean cooking.
They can also be used in sweet dishes.
So, if you’re following an AIP template and you live with someone who has a sweet tooth (or you have one yourself!), plantain pancakes are a great option for an occasional sweet treat. It’s my partner, David’s preferred Sunday brunch option – served with stewed berries or rhubarb and some coconut yoghurt.
But, what if you fancy a savoury option…?
Enter the CRACKING Coriander (or cilantro!) and Zucchini Plantain Fritter!
For those of us who need to watch our sugar intake, or for those of us who should; and, for those of us who just don’t ‘get’ a sweet breakfast or brunch (like me!), this number is for you…
And, it’s a nutrient dense way to add an extra serve of veggies to your day!
These babies taste great on their own – with just a sqeeze of lime and a sprinkle of salt. But, if you want to sexy them up even further – how about a side of guacamole and bacon, or some AIP-friendly tzatziki? And, for those of you who can, a little poached egg is a great addition, too.
Also pretty fine for lupper, or linner…!
Makes 8-10 fritters
- 1 large/2 small zucchini
- 2 green plantains
- a generous handful fresh coriander/cilantro (about half a bunch)
- 2 tablespoons melted fat of choice + more for frying (I used lard)
- ½ teaspoon apple cider vinegar
- ¼ teaspoon baking soda
- 3 sping onions/scallions
- ½ teaspoon salt
- Fresh lime segments
- Wash and grate the zucchini. Pop into a clean tea towel and squeeze out excess liquid.
- Peel and slice the plantains and pop into your food processor. Add coriander (cilantro), melted fat, apple cider vinegar, baking soda and sea salt. Blend until pureed. Transfer to mixture to a bowl.
- Chop the spring onions (scallions). Add to the bowl along with the grated zucchini. Stir until combined.
- Heat a tablespoon of fat in a large frypan over medium heat. Once hot, drop ¼ cup scoops of batter into pan. Using the back of a spatula, flatten the batter into rounds.
- Cook each side for 3-4 minutes until golden and crisp.
- Serve with lime segments.
- Store & Reheat: Store once cooled in a sealed glass container for up to 1 week. To reheat, warm under the broiler for 2-3 minutes.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable.
They look really delicious, Joanna! I am going to try them tomorrow 🙂 I also love plantains, we most of the time eat them as “tostones” – so delcious! But adding some more veggies would be an improvement 😉 By the way, your ingredient list says with the fat “more for FLYING”- I do agree about flying right into my mouth, but I think you meant frying ;-D Sending you a big hug, and lots of good thoughts! Lara – Spain
Thanks for the heads up, lovely Lara! All fixed…
I hope you enjoy these babies. I do!