Golden Cinnamon Plantain Fritters

Plantain does all the binding work here, no eggs, no grains, no nuts, no dairy, just a green plantain blended into a thick batter that fries up into warm, golden rounds. For a weekend breakfast or an afternoon snack, they bring their own genuine pleasure to the table.

Green plantain is a resistant starch, which feeds the gut differently than most starches do and is worth introducing gradually if you are also working through SIBO or FODMAP questions. Warm cinnamon carries the flavor, and a little honey sweetens it modestly, without much sugar at all.

Serve them warm, the way good simple food wants to be eaten, with a drizzle of honey or a spoon of coconut whip if you like. A plate of something golden and fragrant is worth sitting down for.

Ingredients

• 2 green plantains (about 1.25 pounds)
• 2 tablespoons melted coconut oil, plus more for the pan
• 1 tablespoon honey
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt

Method

• Peel and slice the plantains. Blend them with the 2 tablespoons coconut oil, honey, apple cider vinegar, cinnamon, baking soda, and salt into a thick, slightly chunky batter. Keep the extra oil aside for frying.
• Heat coconut oil in a skillet over medium heat. Scoop quarter-cup portions of batter into the pan and press each into a thin, even round about 4 inches wide.
• Cook about 4 minutes per side until golden and crisp, flipping carefully with a wide spatula only once the underside is set.
• Serve warm, topped with honey or coconut whipped cream if you like.

Air fryer variation

For a hands-off, lower-oil version, shape the stiff batter into thin rounds by hand, brush both sides with melted coconut oil, and air fry at around 375 degrees Fahrenheit, turning once, until golden and set. Timing is untested here and will vary by machine, so start checking early and adjust. Flagged for verification.

*Adapted from grazed-and-enthused*