Post by Silly Yak on Jan 25, 2011 8:10:05 GMT
India- Green banana fritters (vegetarian)
by Lyn G » Sun Aug 08, 2004 10:03 am
Green banana fritters
These are based on a recipe we found in India - our customers say they are great for regularity...
serves 4
for the stuffing
1 tbsp each of olive oil and vegetable oil
1 large chilli, deseeded and chopped
5cm fresh root ginger, grated
5-6 shallots, finely chopped
3 garlic cloves
2 tsp sugar
juice of one lime
salt
for the fritters
3-4 small plantains or green bananas
vegetable oil, for deep-frying
handful of coriander leaves
to serve:
chutney
Make the stuffing well ahead. Heat the oils in a large frying pan or wok and cook the chilli for 30 seconds, then stir in the ginger, garlic and shallots, and cook very gently for about 15 minutes. (If the mixture should catch at any point, stir in a few drops of water; don't worry, as a little bit of charring will add to the flavour.) Stir in the sugar until dissolved, then stir in the lime juice and add salt to taste. Remove from the heat and leave to sit for 3-4 hours to let the bitterness subside and the flavours develop.
To make the fritters, preheat the oven to 220 C/425 F/ gas mark 7 and roast the plantains or green bananas in their skins for 30 minutes, until the skins split and the flesh inside has darkened.
When cool enough to handle, remove the skins and rinse the flesh while still warm as this helps it mash more easily. Mash the flesh, ideally using a Mouli-legumes. If it is a bit too dry, put about one-third of it in a food processor and pulse until softer, then mix back in. Mix the mash well with the cooled 'stuffing' mixture and the coriander, and roll the mixture into 12 ping-pong-sized balls.
Heat 3cm of vegetable oil in a wok or large frying pan until almost smoking and cook the fritters in two to three batches, turning them so they cook evenly, for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest in the same way.
To serve, arrange three fritters in the middle of each plate and spoon some chutney around them
observer.guardian.co.uk/foodmont ... 68,00.html
by Lyn G » Sun Aug 08, 2004 10:03 am
Green banana fritters
These are based on a recipe we found in India - our customers say they are great for regularity...
serves 4
for the stuffing
1 tbsp each of olive oil and vegetable oil
1 large chilli, deseeded and chopped
5cm fresh root ginger, grated
5-6 shallots, finely chopped
3 garlic cloves
2 tsp sugar
juice of one lime
salt
for the fritters
3-4 small plantains or green bananas
vegetable oil, for deep-frying
handful of coriander leaves
to serve:
chutney
Make the stuffing well ahead. Heat the oils in a large frying pan or wok and cook the chilli for 30 seconds, then stir in the ginger, garlic and shallots, and cook very gently for about 15 minutes. (If the mixture should catch at any point, stir in a few drops of water; don't worry, as a little bit of charring will add to the flavour.) Stir in the sugar until dissolved, then stir in the lime juice and add salt to taste. Remove from the heat and leave to sit for 3-4 hours to let the bitterness subside and the flavours develop.
To make the fritters, preheat the oven to 220 C/425 F/ gas mark 7 and roast the plantains or green bananas in their skins for 30 minutes, until the skins split and the flesh inside has darkened.
When cool enough to handle, remove the skins and rinse the flesh while still warm as this helps it mash more easily. Mash the flesh, ideally using a Mouli-legumes. If it is a bit too dry, put about one-third of it in a food processor and pulse until softer, then mix back in. Mix the mash well with the cooled 'stuffing' mixture and the coriander, and roll the mixture into 12 ping-pong-sized balls.
Heat 3cm of vegetable oil in a wok or large frying pan until almost smoking and cook the fritters in two to three batches, turning them so they cook evenly, for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest in the same way.
To serve, arrange three fritters in the middle of each plate and spoon some chutney around them
observer.guardian.co.uk/foodmont ... 68,00.html