22 comments

  1. tender b.

    I love plantain fritters. Adding the sweet and sour peach chutney seems like an awesome idea.

    July 2, 2012

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  2. Doris

    Yesterday I was thinking to myself as I looked at the 3 getting ripe plantains I bought last week sitting on the table . . . wondering, what do I make with these? And, lo and behold, you recipe pops up and I have all the ingredients . . . well, except for the Brazil nuts, which I have almonds, walnuts, pistachios, cashews, and sunflower seeds . . . so, I’ll probably use walnuts in place of that. Looking forward to making this recipe tomorrow (hopefully) – unless the lazies hit me.

    July 2, 2012

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  3. Eha
    Eha

    Now these look seriously moreish and will be seriously attempted soonest and no doubt enjoyed. Won’t promise to make the chutney – have a dear friend [male actually!] whose chutneys simply cannot be beaten: what that guy can do with green tomatoes – oops, off the subject! Love the consistency of these and yes, of course I eat things cold straight out of the fridge also. Just off to watch Tour de France [yup thru' the night for 21 days!]: wish I had some to take to bed ;) !

    July 3, 2012

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  4. Lisa

    I LOVE plantains..especially the sweet plantains. I’m assuming these fritters are made using the green plantains – like for tostones? Love the chutney too!

    July 3, 2012

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  5. Cathy Norrie

    What an interesting idea… must give it a go! Thanks for yet another great idea, Sonia!

    July 3, 2012

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  6. Wangeci

    did u use ripe or green plantains? if you used ripe, how ripe? is there something i can substitute the flax seed meal with?

    July 3, 2012

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  7. Lauren

    Oh I’m so glad you tried these! Your version looks gorgeous. I LOVE the chutney!

    July 7, 2012

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  8. Raquel Gautier
    Raquel Gautier

    OMG This was delicious. It’s actually a low cal recipe from a classic side dish from my country (Los Andes region) called “Envuelto”, but it’s stuffed with cheese, with flour and without the chutney. This version is gorgeous! Great recipe Sonia :D

    April 4, 2013

    Reply

  9. donna
    donna

    hi I would like to know how many Brazilian nuts do we need to make this dish.. 8 or 1/4 cup ?

    February 12, 2014

    Reply

Trackbacks/Pingbacks

  1. Quinoa Salad with Black Bean & Corn

    [...] Plantain Fritters with a Spicy Sweet & Sour Peach and Bell Pepper Chutney by The Healthy Foodie [...]

    July 9, 2012

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    […] White on Rice Couple. My personal favorite was the black bean salsa from Cookie and Kate. These plantain fritters from The Healthy Foodie were a huge […]

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