Make a go of trying something different with this recipe for deep-fried plantain fritters served with pebre.
Recipe and image supplied by Mildreds: The Vegetarian Cookbook, published by MitchellBeazley, £25, octopusbooks.co.uk
Top Tip: Plantains are one of those things that can seem a bit intimidating if you’ve never cooked with them before. Although they look like big versions of normal bananas, they do need to be cooked before you can eat them. You can cook with both the green and yellow plantains, though for this recipe you will need the ripe yellow ones (but not the ones that are so ripe they are almost black). If you can’t find plantains you can substitute slightly under-ripe normal bananas. To enjoy these fritters at their best you need to eat them straight after cooking.