Today’s post comes from my friend, Gabriella. I had the chance to hang out with her at Paleo f(x) this year, and she’s just as kind as she is talented. I’m excited to have her sharing a recipe with you now! I’ll be back next week with a new recipe and some updates, but until then, enjoy the plantain fritters!
And can I add how happy I am that this recipe uses plantains? Plantains are one of my favorite ingredients, so I will definitely be trying this recipe once I’m back in my own kitchen.
Gabriella’s blog is full of easy-to-follow allergy/diet friendly recipes, so be sure to check out Beyond the Bite!
Hi everyone, my name is Gabriella Schneider, and I blog over at Beyond the Bite, where I share my journey with chronic Lyme Disease, paleo recipe creations, and health information!
Due to the damaging effects of untreated, neurological Lyme Disease, I have had to change the way I eat significantly. One of these ways is low-FODMAP, which removes all fermentable carbohydrates, in order to heal the lining of one’s intestine and remove any over-activity of bacteria.
Therefore, with a slue of green plantains from the grocery store, and wild chives growing crazy in my mother’s garden boxes, I thought there would be no better way to utilize these ingredients by making a simple fritter.
While my family enjoyed there fritters warm off the skillet with a dollop of avocado oil mayonnaise, they also found them to be equally delicious heated up in the toaster for breakfast. Please enjoy, and thank you Tess for allowing me to share this recipe with all of your fans!
- 2 medium sized green plantains (1 lb total)
- ½ cup chopped chive
- 1 tsp sea salt
- 2-4 tbsp bacon fat
- Peel both plantains.
- In the food processor, puree one (8 oz) plantain until completely smooth (1 cup total), then transfer it to a mixing bowl.
- Back in the food processor, use the shredding attachment to shred the remaining plantain (2 cups total)
- Add the shredding plantain to the mixing bowl and mix together the plantain, chive, and sea salt.
- Once the ingredients are fully incorporated, heat the bacon fat in a large skillet over medium-low heat.
- After the bacon fat is hot, dollop large spoonfuls of the plantain mixture into the skillet, forming 2-3 inch wide, ¼ inch thick patties.
- Allow the patties to cook 2-4 minutes per side, until golden brown.
- Repeat with remaining mixture and serve with desired condiments or as is.
Hello my name is Gabriella Schneider and I blog at Beyond the Bite, where I share my journey with chronic Lyme Disease, Paleo recipe creations (mainly AIP), health information based off of primal principles, and encouragement to those fighting against similiar health complications. While Lyme may not be completely “curable” persay, I whole heartedly believe that by using food as medicine, I can aid in healing my body from the inside out. This is ultimately what led me to start my blog, a long with the ever growing passion to help, cooking, and serve others with the food I prepare, and information learned throughout my journey with chronic Lyme.