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Vegan Plantain Fritters

Fretting over freezing temperatures? Let flavorful fritters take you away.

If there's any place we'd rather be during the cold winter months, it's in the tropics. With the mercury dropping, a culinary trip to the lands of sand and sea is just the thing to help you power through the tree trimmings, gift wrappings, night lightings, and other trappings of the season. These comforting, slightly exotic fritters are perfect served alongside a stress-free plate of rice and beans, or chop them up and toss with mixed greens and avocado for an easy weeknight main-course salad. While these may not be the most traditional of holiday-meal dishes, they might just be the break you need from the holiday cookie gulag in which your friends and family have you conscripted. Don't worry—the stuffing, cranberries, mashed potatoes, yams, and Brussels sprouts will still be waiting for you in the fridge when you get back from your edible escapade. In the meantime, enjoy the savory, robust flavors of the islands.
Makes 24 fritters
What You Need:
  • 2 garlic cloves, pressed through a garlic press
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon freshly ground black pepper
  • 2 medium-ripe plantains, peeled and grated
  • 2 tablespoons olive oil
What You Do:
  1. In a medium-sized bowl, combine the garlic, peanut butter, lime juice, salt, oregano, allspice, cayenne, and pepper, and blend to a paste. Add the grated plantains and mix until well combined. Shape the mixture into small fritters, using about 1 tablespoon of the mixture for each.
  2. Heat the oil in a large skillet over medium heat. Place the fritters in the hot oil and press down on them lightly with a metal spatula. Fry until golden brown on both sides, about 5 minutes per side. Drain on paper towels, then transfer to a baking sheet and place in a warm oven until all the plantain bites are cooked. Serve hot.
Photo courtesy of Don't Eat the Spatula

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