Butch Femme Planet - View Single Post - High Protein/Lo Carbers...Recipes and info

Jesse · 02-14-2017, 11:48 PM

I may be having a small love affair with plantains right now!

This is a super easy recipe and it really does go well with roasted chicken, which I tend to eat quite often, because I am not a big fan of most red meats, well that and I love chicken! Give it a try!

Garlic Lime Chicken Plantain Fritters (Paleo, AIP, Whole30)

By Amanda Torres @ The Curious Coconut (see pic at this site, too big to post)

Published 02/13/2017

Perfectly seasoned chicken pairs with delicious plantain for a fast, easy, filling, and fun meal!

INGREDIENTS
2 ripe (yellow and black) plantains, mashed (about 1.5 cups mashed)
1/2 cup packed pre-cooked shredded chicken
2 Tbsp pressed or minced garlic
juice of 1 lime
1 tsp fine Himalayan salt
optional: 1/4 cup minced cilantro
1/4 cup+ fat of choice for frying (pastured lard or coconut oil for AIP; ghee or butter if tolerated)

INSTRUCTIONS

Choose ripe plantains that are a blend of yellow and black and which give when pressed. Slice the tips off with a knife, then cut a slit down the length of the peel. Lift peel with your fingers and discard. Place plantains in a bowl and use a potato masher to mash until smooth. You can also puree them in a food processor if you prefer.
Add remaining ingredients to the bowl and mix to combine.
Heat your fat in a large frying pan for 3-4 minutes over medium heat. Cook the fritters in batches, adding additional fat as needed. Drop the plantain mixture into the pan using a tablespoon, flattening them to be between 3-4 inches across. Smaller fritters are easier to turn without breaking. Make mini fritters (~2 inches wide) if you want finger food.
Cook on each side for about 4-5 minutes, or until browned and crispy. Take care when flipping as they may be a little fragile.
Serve with lime wedges. Store leftovers in an airtight container in the fridge and reheat by either warming in a 350F oven for about 10 minutes or heating in a frying pan with a little fat until heated throughout.
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

02-14-2017, 11:48 PM	#479
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,783 Times in 3,940 Posts Rep Power: 21474857	I may be having a small love affair with plantains right now! This is a super easy recipe and it really does go well with roasted chicken, which I tend to eat quite often, because I am not a big fan of most red meats, well that and I love chicken! Give it a try! Garlic Lime Chicken Plantain Fritters (Paleo, AIP, Whole30) By Amanda Torres @ The Curious Coconut (see pic at this site, too big to post) Published 02/13/2017 Perfectly seasoned chicken pairs with delicious plantain for a fast, easy, filling, and fun meal! INGREDIENTS 2 ripe (yellow and black) plantains, mashed (about 1.5 cups mashed) 1/2 cup packed pre-cooked shredded chicken 2 Tbsp pressed or minced garlic juice of 1 lime 1 tsp fine Himalayan salt optional: 1/4 cup minced cilantro 1/4 cup+ fat of choice for frying (pastured lard or coconut oil for AIP; ghee or butter if tolerated) INSTRUCTIONS Choose ripe plantains that are a blend of yellow and black and which give when pressed. Slice the tips off with a knife, then cut a slit down the length of the peel. Lift peel with your fingers and discard. Place plantains in a bowl and use a potato masher to mash until smooth. You can also puree them in a food processor if you prefer. Add remaining ingredients to the bowl and mix to combine. Heat your fat in a large frying pan for 3-4 minutes over medium heat. Cook the fritters in batches, adding additional fat as needed. Drop the plantain mixture into the pan using a tablespoon, flattening them to be between 3-4 inches across. Smaller fritters are easier to turn without breaking. Make mini fritters (~2 inches wide) if you want finger food. Cook on each side for about 4-5 minutes, or until browned and crispy. Take care when flipping as they may be a little fragile. Serve with lime wedges. Store leftovers in an airtight container in the fridge and reheat by either warming in a 350F oven for about 10 minutes or heating in a frying pan with a little fat until heated throughout. Prep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 10 mins. Total time: 20 mins. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”