Recipes

Plantain Torpedoes

By Andria ⋅ January 14, 2008 ⋅  Email This Post ⋅  Print This Post ⋅ Post a comment

Ingredients:

• 2 large ripe plantains, with peel
• 3/4 cup flour
• 1 tsp. salt
• 1 tsp. sugar
• 1 cup canned black beans, rinsed and drained
• 1 canned chipotle pepper in adobe
• 1 qt. canola oil

Directions:

1. Preheat oven to 350 F. Cut plantains lengthwise in half, remove ends and make shallow incision down their length. Bake until soft, about 45 minutes. Allow to cool completely and peel.
2. Puree plantains in food processor while gradually adding flour, salt and sugar; continue to process until dough forms ball. Divide into 18 equal portions and roll into balls with floured palms.
3. In clean food processor, process black beans and chipotle pepper to make paste. Place plantain balls between plastic wrap and flatten into patties. Spread one teaspoon of bean puree on platain dough, leaving a border. Roll up plantain dough like a small cigar and press ends firmly to close; place seam side down on floured surface.
4. Heat oil to medium (about 360 F), drop torpedoes into oil and fry a few at a time until golden. Drain on paper towels and serve with salsa, if desired.

Tags: Cooking, Recipes, vegetarian