Guest Post: Recipe Testing Black Bean & Plantain Fritters
Hi everyone! I’m Kristina from spabettie, and I have been a fan of Ashley and her Crowdsource series for a while now.
After discovering this gem, I look forward to her posts filled with fabulous recipes. When Ashley asked me to participate in Crowdsource and review a recipe, the most difficult part was which one to choose.
Can I tell you, I am so glad I chose this inventive recipe. These are awesomely good. So good they may lead to making up words…
Spicy and savory, these make a great appetizer or snack, and can also be a meal. The second time I made these, I served them warm over a salad for dinner – very good.
The recipe is simple and straightforward – the only change I made was using gluten free flour, and I mashed the bean filling instead of keeping the beans whole.
The recipe starts by boiling the plantains with peels on and all I want to add is that the first time I made these, I took a guess and boiled them for about 12 minutes. I was able to mash them after peeling, but the second time I boiled them for 22 minutes and they were much softer and easier to work with.
These are easy to make and have a few steps. I set up an assembly line of sorts, and the process was smooth:
I will definitely be making these again – the chili and lime flavors are great, and the plantain dough is a good one!
Thank you Ashley, for asking me here today – it is an honor. Thank you for the Crowdsource series – I really do look forward to each one!
Thanks to Kristina for that awesome post! If you would like to do a similar crowdsource recipe testing source just shoot me an email at theunintentionalvegan [at] gmail.com.