Close
Tweet
Ingredients
| plantain bananas: 2 (ripe) |
| canola oil - for deep fat frying (for frying) |
| salted butter: 2 Tbl |
| onions (chopped): 2 Tbl (finely chopped) |
| garlic: 2 cloves (crushed) |
| spinach: 1 lb (chopped) |
| ground nutmeg: 1 dash |
| eggs: 1 (beaten) |
| all-purpose flour (for dusting) |
| Kosher salt |
| black pepper (freshly ground) |
Spinach and Plantain Rounds
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Use a sharp knife to slice each plantain, lengthwise, into 4 long pieces.
- 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).
- In a separate skillet, cook onions and garlic in butter, until softened, about 2 to 3 minutes.
- Add spinach, season with nutmeg, salt and pepper, co er and cook until spinach is wilted, about 5 minutes.
- Let cool to touch and strain out any liquid.
- Form the plantains into rings and secure with half a toothpick.
- Pack each ring with spinach.
- Heat the reserved oil over medium heat.
- Dip the plantain rings in egg, then in the flour.
- Fry until golden, turning once, 1 to 2 minutes.
- Drain on paper toweling and serve hot or cold.