City Palate

The Travel Issue - March April 2017

Plantain Roasted Jalapeno Fritters
Sept/Oct 2011

From Dwayne Ennest, chef/owner Open Range, Big Fish, Vue Café

2 plantains

2 seeded jalapeños

1 c. water

1/2 c. butter

1 t. salt

2 T. sugar

1 c. flour

1/2 t. ground cinnamon

1/2 t. chile powder

1 T. chopped sage

4 eggs

oil for frying

sea salt for sprinkling and buckwheat honey for serving

Preheat the oven to 350°F. Dice and lightly roast the plantains and jalapeños. Set aside to cool. Place the water, butter, salt and sugar into a saucepan and heat until just boiling. Add the flour, cinnamon, chile powder and sage and mix until the dough pulls away from the sides of the pot. Remove from the heat. Add the eggs, one at time, mixing well, then add the plaintains and jalapeños.

Heat oil 1-inch deep in a cast-iron frypan. Dollop fritter batter into the oil by the spoonful and fry until golden, flipping to brown both sides. Sprinkle with sea salt and serve warm with buckwheat honey. Great for anytime eating, like breakfast, brunch or a late-night snack with port. Yum. Serves 4 to 6.



Vegetables and Salads