These savory plantain cakes are a delicious side dish for any meal and take only minutes to prepare. Simply serve them alongside your favorite dipping sauce and enjoy!
I just recently reviewed a set of rosé wines, and one of the pairings I suggested was simply out in the sun with friends and perhaps fresh fruit – among a small list of other suggestions. After I posted that, I thought to myself “How utterly boring and out of character for me,” if I were to actually follow that first bit of pairing advice. So, I thought to myself, what would I ‘actually’ pair with a balmy August day out on the porch with a very light, very fruit-forward rosé wine?
Surprisingly, I didn’t get quite the answer I was looking for. Indeed, I was a fair bit too stubborn to cooperate with…well, ‘myself.’
Being the stubborn, set-in-my-ways ‘gourmet’ that I am, I kept answering myself, out loud on more occasions than I care to admit, with such antics as “But I wouldn’t be drinking a super-light fruity wine!” “But why not sangria instead?” “Super light? Fruity? I’m no Millennial!”
Yes, this rosé craze is something I’m struggling with, but then it struck me. I recalled one of the first sangria recipes I had ever learned, and it was a largely a ‘fruit forward’ affair, and the pairing was a savory platter of plantain cakes with an herbed sour cream based dip. The two complimented each other fantastically to create a quintessential ‘under the sun’ or ‘balmy day in the shade’ appetizer.
Naturally, that’s where today’s recipe comes in – Plantain Cakes.
To start things off, we begin by combining the ingredients listed below in a food processor, and pulsing until the mixture is thick and batter-like. We then heat a large cast iron frying pan with oil, and carefully place tablespoons of the batter into the oil, and let each portion fry for about three minutes, or until they are nice and golden.
You’ll want to serve these while they’re hot, and just like that you’ve got a great snack for a balmy summer day.
Enjoy with Love!