Author Notes
The sweet and savory combo never goes out of style, and these fritters definitely take advantage of that traditional pairing! These cod & plantain pan-fried cakes make a quick and easy gluten free weeknight dinner. I should note that this recipe has also been published on my personal blog at https://www.doyouevenpaleo.net/cod-plantain-fritters/. —Chelsea Simdorn
Ingredients
- Cod & Plantain Fritters
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2
yellow plantains
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1 teaspoon
extra virgin olive oil
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10 ounces
raw cod (roughly 1 packed cup cooked cod)
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1
egg
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2 tablespoons
arrowroot powder
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1/2 cup
diced red onion
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1
clove garlic, minced
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2 tablespoons
extra virgin olive oil
-
cilantro, for garnish
- Creamy Chipotle Dipping Sauce
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1/4 cup
mayonnaise
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2 tablespoons
water
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1/2
chipotle powder
Directions
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Slice the ends off the plantains and cut into 3-4 sections. Add to a deep pot and cover with water. Add 1 teaspoon of extra virgin olive oil (this prevents sticky residue in the pot) and bring the water to a boil. Boil the plantains for 10 minutes.
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Meanwhile, add the cod to a greased skillet and cover completely with water. Bring the water to a boil, then immediately reduce heat to medium-low and simmer for 5 minutes or until the fish is completely opaque throughout. Use kitchen tongs transfer the cooked cod to a paper towel-lined plate.
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Drain the plantains and let cool enough to handle. Discard the peels (they should come off easily). Put the plantains in a large mixing bowl and mash with a potato masher or a fork. Add the cod, egg, arrowroot powder, onion, and garlic. Mix together, until arrowroot powder and egg are no longer visible.
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Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Shape the batter into 6-8 cakes, using about 1/4 cup of batter for each cake. Add 4 cakes to the skillet and pan-fry for 5 minutes on each side. Repeat with the remaining fritters, adding more oil to the pan if necessary.
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For the dipping sauce, whisk together the mayo, water, and chipotle powder.
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Serve the cakes garnished with cilantro and alongside the dipping sauce.
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