FRITTER-LICIOUS Spinach Plantain Fritters with Spring Onion Oil (AIP/Paleo)
 
Prep time
Cook time
Total time
 
This recipe is AIP-friendly
Makes 8 fritters
Author:
Recipe type: Breakfast
Ingredients
  • Spring onion oil
  • 1 tablespoon freshly grated ginger
  • ½ teaspoon salt
  • 8-10 spring onions (scallions), white and light green parts, thinly sliced, (reserving ⅓ cup greens for fritters)
  • ½ cup avocado oil (olive oil will also work)
  • Spinach Fritter Batter
  • 2 green plantains
  • 1 cup washed and spun baby spinach, packed
  • ⅓ cup sliced spring onion greens
  • 2 tablespoons melted fat of choice + more for frying (I used lard)
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon baking soda
  • 3 spring onions/scallions
  • ½ teaspoon salt
  • Fresh lime cheeks
Method
  1. To make the spring onion oil, combine the ginger, salt and spring onion using a heatproof mortar and pestle. Lightly pound the mixture to break up the spring onion. Heat the avocado oil in a small saucepan until just smoking ( don't leave it unattended) and pour into the mortar. It will crackle and pop and smell incredible. Stir once, then allow to stand while making fritters.
  2. Peel and slice the plantains and pop into your food processor. Add melted fat, apple cider vinegar, baking soda and sea salt. Blend until pureed. Add spinach and spring onions. Pulse a few times until chopped to your desired consistency. Transfer to mixture to a bowl.
  3. 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.
  4. Cook each side for 3-4 minutes until golden and crisp. Repeat until batter is all finished.
  5. Serve with lime segments and spring onion oil on the side.
  6. 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.
Recipe by joannafrankham.com at https://joannafrankham.com/spinach-plantain-fritters-spring-onion-oil/