Tatale (Plantain Pancakes)

Ingredients

• 2 large Overripe Plantains
• 1/2 cup All-Purpose Flour
• 1/4 cup Coconut Milk
• 1/4 small Onion
• 1/2 tsp Ginger
• 1/4 tsp Salt
• 2 tbsp Vegetable Oil

Instructions

1. 1Peel the 2 large overripe plantains and place them in a medium mixing bowl. Mash the plantains thoroughly with a fork or potato masher until they are smooth, with no large lumps remaining.
2. 2Finely chop the 1/4 small onion into very small pieces (approximately 1/8-inch dice). Grate the 1/2 tsp ginger using a fine grater.
3. 3Add the 1/2 cup all-purpose flour, 1/4 cup coconut milk, the finely chopped 1/4 small onion, the grated 1/2 tsp ginger, and the 1/4 tsp salt to the mashed plantains in the bowl. Stir all ingredients together with a spoon or spatula until a smooth, thick batter forms and no dry streaks of flour are visible.
4. 4Place a 10-inch or 12-inch non-stick frying pan over medium heat (approximately 300-325°F or 150-160°C). Add the 2 tbsp vegetable oil to the pan and allow it to heat for 2-3 minutes until it shimmers slightly.
5. 5Carefully drop spoonfuls (about 2 tablespoons each) of the plantain batter into the hot oil, leaving some space between each pancake to prevent overcrowding. Fry for 3-4 minutes on the first side, until the edges look set and the bottom is golden brown. Flip each pancake with a spatula and cook for another 3-4 minutes on the second side, until golden brown and cooked through in the center.
6. 6Use a slotted spatula to remove the cooked tatale from the pan. Place them on a plate lined with paper towels to absorb any excess oil. Serve the tatale warm immediately.

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