Spinach and Plantain Rounds

Be the first to review
READY IN: 25mins
Recipe 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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a