Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 large ripe plantains, slice them into thick rounds, and then boil the plantain rounds in salted water for 15 minutes until very tender.

2. 2

   Drain the boiled plantains and mash them thoroughly in a large bowl, then add 1 cup of cooked black beans, 0.25 cup of finely diced red onion, 2 minced garlic cloves, 0.25 cup of chopped fresh cilantro, 0.5 teaspoon of cumin powder, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

3. 3

   Add 0.5 cup of all-purpose flour to the mashed plantain and bean mixture, then mix all the ingredients well until a cohesive, slightly sticky dough forms, and then form the dough into 12 small, flattened fritters, each approximately 2 inches in diameter.

4. 4

   Prepare the citrus tahini sauce by whisking together 0.25 cup of tahini, 3 tablespoons of fresh lime juice, 2 tablespoons of warm water, and 1 tablespoon of olive oil in a small bowl until smooth and creamy.

5. 5

   Heat 3 cups of vegetable oil in a deep pan or pot over medium-high heat until it reaches approximately 350°F (175°C).

6. 6

   Carefully flash-fry the plantain and black bean fritters in batches for 2 to 3 minutes per side, or until they are golden brown and cooked through.

7. 7

   Remove the fried fritters with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

8. 8

   Serve the hot plantain and black bean fritters immediately with the fresh citrus tahini sauce on the side.