Gluten-Free Tatale (Plantain Pancakes)

Ingredients

• 3 medium Ripe Plantains
• 1/2 cup Rice Flour
• 1/4 cup Red Onion
• 1 tsp Ginger
• 1/4 tsp Scotch Bonnet Pepper
• 1/2 tsp Salt
• 2 tbsp Vegetable Oil

Instructions

1. 1Peel the 3 medium ripe plantains. In a large bowl, mash them thoroughly with a fork or potato masher until they are smooth with no large lumps remaining.
2. 2Finely dice the 1/4 cup of red onion into pieces no larger than 1/8 inch (3 mm). Finely grate the 1 tsp of ginger. Finely mince the 1/4 tsp of Scotch Bonnet pepper.
3. 3Add the 1/2 cup of rice flour, the finely diced 1/4 cup of red onion, the finely grated 1 tsp of ginger, the finely minced 1/4 tsp of Scotch Bonnet pepper, and the 1/2 tsp of salt to the mashed plantains in the bowl. Mix all ingredients together with a spoon until a smooth, uniform batter forms.
4. 4Place a 10-inch (25 cm) frying pan over medium heat, aiming for an oil temperature between 325-350°F (160-175°C). Add the 2 tbsp of vegetable oil to the pan and allow it to heat for 1-2 minutes until it shimmers slightly.
5. 5Carefully spoon small dollops (about 2 tablespoons each) of the plantain batter into the hot oil, ensuring there is space between each piece to prevent overcrowding. Fry the tatale for 3-4 minutes on the first side, until the edges appear golden brown and the underside is cooked and firm.
6. 6Flip each tatale with a spatula and continue to fry for another 3-4 minutes on the second side, until both sides are golden brown and the tatale are cooked through. Use a slotted spoon to transfer the cooked tatale to a plate lined with paper towels to drain any excess oil, which helps them stay crisp. Serve the Gluten-Free Tatale warm.

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