Ingredients

• 4 ripe, black plantains
• 2/3 cups dried black beans (or 2 15-oz cans)
• 1/2 cup fresh bread crumbs
• 1 medium onion (minced)
• 2 cloves garlic (minced)
• 2 1/2 cups vegetable oil
• 1 teaspoon West Indian hot sauce
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Filling

• Heat 1 tablespoon oil in large skillet over medium-high heat.
• Add onion and sauté for 10 minutes or until onions are soft and golden.
• Add garlic, hot sauce, sauce, oregano, salt, and peppers.
• Cook for 8 to 10 minutes, stirring occasionally.
• Remove pan from heat and mash until smooth, adding water by the tablespoon.

Dough

• Leave skins on plantains and rinse.
• Place in large pot and cover with hot water.
• Cook over high heat for 8 to 10 minutes, or until skins start to open.
• Drain water and allow plantains to cool so you can touch.
• Peel off skins.
• Mash until smooth, making a soft dough, adding enough breadcrumbs to make a workable dough. Form the dough into 8 balls, leaving aside a small amount to use as needed.
• Flatten the balls into circles, about 1 inch thick.
• Spoon bean mixture into center of dough.
• Fold up edges of circle to make a crescent that encloses bean mixture.
• Add in pinches of dough to close crescents, as needed.
• Heat remaining oil in skillet over medium-high heat.
• Place the fritters in hot oil.
• Fry until golden brown on all sides.
• Reduce heat and cook an additional 3 to 5 minutes, or until they are cooked through.

#snack #vegan #vegetarian