Frituras de Plántano y Frijol

 (Plantain-and-Black Bean Fritters) 

These Guatemalan fritters are a vegetarian´s delight.

INGREDIENTS

2 1/2 pounds ripe plantains (yellow with dark spots)

1 can black beans (16 ounces), well drained

2 tablespoons vegetable oil

1/3 cup finely chopped onion

1 clove garlic, minced

1/3 cup flour

1/4 teaspoon salt

2 1/2 cups vegetable oil

PREPARATION

Cut off the ends of the plantains, and cut each plantain into 4 pieces. Place the unpeeled pieces into a large stockpot or Dutch oven and add enough water to cover generously. Set over high heat and bring to a boil. Once at a boil, immediately reduce heat to low-medium and simmer, semicovered, for 20 to 25 minutes, until pieces are fork-tender. Drain well and cool.

 

In the meantime, gently mash the beans with a hand masher or the back of a fork until partially mashed. Heat the 2 tablespoons of oil in a skillet, and add the onion and garlic; sauté over medium heat for 1 minute. Add the semi-mashed beans. Fry for approximately 3 to 4 minutes while stirring, until the mixture has thickened and pulls away from the sides of the skillet.

Remove the skin from the plantains and place them in a large bowl. Mash the plantains until well broken up and fluffy. Stir in the flour and salt.

Take approximately 1/4 cup of the mixture and, with hands slightly wet to prevent sticking, flatten and shape into 3-inch round patties.

Press one of the patties against your palm to make a slight depression and place 2 to 2 1/2 tablespoons of the bean filling onto its center. Top with another patty and pinch the edges all around to seal the filling. Lightly pat and shape the filled patties into oval mounds. Heat the 2 1/2 cups of oil in a large skillet or fryer over medium-high heat. Carefully place 3 or 4 of the filled patties in the hot oil, and fry for 1 to 2 minutes on each side, until golden brown. Drain onto paper towels and serve hot. Makes 8 fritters.