Spinach and Plantain Rounds

Submitted by threeovens

"Makes a wonderful appetizer (that can be served hot or cold) or pair it with a salad for a light meal, or serve as a vegetable side dish. Use ripe plantains that are still firm."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 8 rounds
• Serves: 4

ingredients

• 2 plantains (ripe)
• oil, for frying
• 2 tablespoons butter
• 2 tablespoons onions, finely chopped
• 2 garlic cloves, crushed
• 1 lb fresh spinach, chopped
• 1 pinch ground nutmeg
• 1 egg, beaten
• flour, for dusting
• kosher salt & freshly ground black pepper

directions

1. Use a sharp knife to slice each plantain, lengthwise, into 4 long pieces.
2. Fry the plantains in a little oil, over medium-high heat, until golden, but not cooked through; remove and drain on paper towels (reserve oil in pan).
3. In a separate skillet, cook onions and garlic in butter, until softened, about 2 to 3 minutes.
4. Add spinach, season with nutmeg, salt and pepper, co er and cook until spinach is wilted, about 5 minutes.
5. Let cool to touch and strain out any liquid.
6. Form the plantains into rings and secure with half a toothpick.
7. Pack each ring with spinach.
8. Heat the reserved oil over medium heat.
9. Dip the plantain rings in egg, then in the flour.
10. Fry until golden, turning once, 1 to 2 minutes.
11. Drain on paper toweling and serve hot or cold.