Yes, We Have No Bananas

A staple of Latin American cuisine, the versatile plantain can be served as a savory side dish or a sweet dessert



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Pastelles by Sabroso chefs Marcia Miller and Erica Mahlkuch
Photograph courtesy of
Woodstock Picture Studio

Pastelles

Chefs Marcia Miller and Erica Mahlkuch, Sabroso, Rhinebeck
Yield: 12-15 pastelles, depending on thickness

  • 3-4 ripe plantains, peeled and diced
  • 3 Tbs butter
  • ¼ cup tightly packed brown sugar
  • 1 tsp nutmeg
  • 1 tsp salt
  • 3 Tbs Meyers rum
  • 1 package spring roll wrappers
  • ½ cup canola oil
  • Egg wash: 2 eggs mixed with 1 Tbs milk
  • For coating: 1 cup sugar with 2 tsp cinnamon

1. Blend first six ingredients in a food processor until smooth. Spread a tablespoon of filling in a line down the center of each wrapper, starting about a third of the distance from the top. Fold ends in slightly, and then roll like a cigar. Using a pastry brush or your finger, brush ends with egg wash to make certain the shape stays closed.

2. Heat one inch of canola oil in a fryer or deep sauté pan over high heat. Fry pastelles for 3 to 5 minutes, until golden brown. Drain and roll in sugar mixture.

3. Serve as a dessert or with a spicy savory dish.

 

Muy delicioso!

 

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