Plantain is what we eat when Hubs and I crave carby comfort but we’ve reached peak potato.
It doesn’t happen often but occasionally I eat so many potato products in a short space of time that just looking at a root veg makes me tired (and bloated, but that’s a tale for another day).
Having just spent the weekend in Toronto – otherwise known as the city-where-every-meal-comes-with-fries, I’m pretty much potato’d out.
So plantains did the trick instead and they’re a great substitute. Especially when slathered with a sweet spice mix like this one.
Moroccan-Spiced Plantain Fries (serves 2)
- 1 large green plantain
- 2 tbsps butter, ghee or coconut oil, melted
- 1/2 tsp cumin
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp black pepper
- Whisk together the butter/oil and the spices in a bowl.
- Peel the plantain (make a shallow cut to break the skin and carefully peel back from the flesh) and cut into thin batons.
- Toss the plantain in the butter and spice mixture until well coated. Bake at 400 for 10-15 minutes or fry until browned on all sides (about 5 minutes).
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