As might be expected from this dish's name, it is not made with local produce. It is made with plantains!
Always looking for something simple and safely starchy to add to my limited repertoire of complex carbohydrates, I was intrigued by Chris Kresser's recipe for plantain fritters. Variations of this Puerto Rican dish abound, and a dizzying array of mofongo recipes will greet the curious Googler.
But simplicity was my goal, so I simplified even Chris' recipe.
MOFONGO (PLANTAIN FRITTERS)
Adapted from The Healthy Skeptic
A little black on the plantain skins is fine. Green is fine, too. Green ones don't peel as easily as those with more of a yellow-colored peel.
5 plantains, peeled and sliced
1/2 cup coconut oil
|During cooking, plantains will change from very pale to a distinct golden color.|
Heat coconut oil in a large skillet over medium heat.
Add plantains. Things should be sizzling! In a few minutes, turn the plantains a bit to bring the bottom ones up to the top. You should see some golden-colored slices.
Continue frying the plantains until they are all golden, tender, and cooked through. The whole process will take about 15 to 20 minutes, and you will do a good deal of scraping and turning to facilitate even cooking. If necessary, add a little water to keep things from sticking. The plantains will absorb quite a bit of moisture, so don't be shy about using the water.
Form the mashed plantains into patties and place on a Silpat sheet to freeze. Toss the frozen patties in a freezer bag, and whip a few out when needed to fill out your dinner plate.
To cook the patties, heat coconut oil in a skillet on medium heat and fry the patties on both sides to a delectable, crispy golden brown. They're delicious plain, but explore variations if you want to take the time!
Makes 12 mofongo
|Mofongo being prepared to be frozen for easy future use.|