Hello all…

Since we are busy, busy, busy training our Staff and getting ready for Summer Camp to begin (Yes, Session One starts SUNDAY!!) I want to drop in and give you a quick and easy treat that is sure to impress.

I say impress because not too many people know what to do with a Plantain… and if you get this recipe right you’ll teach folks a thing or two about how delicious a plantain can be.

Wait… I hear you asking “Chef Jason, what’s a plantain?”

Well… in layman’s terms… a plantain is that really big green banana-looking thing in the produce department that never really turns yellow. Technically the plantain is in the same family as the banana that we all know and love but has a firmer flesh and a much lower sugar content. The plantain is likened to a potato in it’s usage and has a rather neutral flavor.

Plantains are a staple food in many tropical places and there is a wide array of preparations… but today we will tackle a sweet treat…

The Plantain Fritter

1 cup Flour

2Tbsp. sugar

2 teasp. baking powder

1/4 teasp salt

1/2 cup milk

1 plantain

1 egg

1tbsp oil

Powdered sugar (for dusting)

Begin by mixing the dry ingredients in a bowl (flour, sugar, baking powder and salt) in a bowl and set aside.

Next, in a blender, combine the milk, peeled plantain (cut in to smaller chunks), the egg and oil and blend until smooth.

Combine blended wet mixture in to the bowl of dry ingredients and stir with a rubber spatula until everything is combined and lump-free. At this point you want something that resembles a pancake batter.

In a non-stick skillet heat 1 to 2 Tbsps. of oil (depending on skillet size) on medium heat. Drop batter in to skillet in silver dollar size portions and fry until golden brown on both sides, flipping once.

Carefully remove fritters from the pan and place on a plate covered with paper towels to drain excess oil.

Dust with powdered sugar… plate, serve and enjoy!!

Hopefully you have just impressed your family and friends with a delicious treat and with the fact that you now know what to do with that big strange green banana from the produce department!!

Be good…

Chef Jason