Fried Plantain Biscuits

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I’m particularly excited to share this recipe, because I had originally planned on putting a veggie burger recipe up on here two days ago, but it turned out to be a horrible failure. My ego was in need of repair and I think I redeemed it a little bit with this one. I think these turned out really well. I used a food processor to make the batter, but you don’t absolutely need one. If you haven’t got one, just mix the Earth Balance into the flour mixture with your fingers. I actually got the idea for this recipe while watching Tyler Florence’s show on the Food Network. He was making a similar dish of little dumplings with plantains stuffed into them. I usually don’t care too much for his shows, since most of his stuff seems so meat-centered. A lot of what I’ve learned about cooking has come from watching unhealthy amounts of the Food Network and adapting it without the nasty animal products, but using the same, or similar, flavour combinations. Huge thanks to my photographer roommate, Warren, for taking these beautiful photos.

On a completely unrelated note, I just got back from a wonderful lecture about animal emotions by an evolutionary biologist/animal activist named Marc Bekoff. I picked up his latest book called ‘The Animal Manifesto: Six Reasons for Expanding Our Compassion Footprint.’ I was really excited for it, since he’s one of the world’s leading experts on the subject. He looks into things like animal cognition and self-awareness, as well as their enormously wide range of emotions to make a very compelling case (based on good science) that we must co-exist and interact more compassionately with our nonhuman animal cousins.

Ingredients:
3 cups unbleached all-purpose flour
2 teaspoons baking powder
2 tablespoons organic cane sugar
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
Sea salt, small pinch
1/2 cup + 2 tablespoons Earth Balance margarine,* cut into cubes
1/2 cup unflavoured rice milk (can alternatively use soy or almond milk)
1 ripe plantain, peeled and sliced into coins
Canola oil, for frying

Instructions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a food processor, pulse together the flour, baking powder, sugar, spices, and salt until mixed.
3. Add the Earth Balance and pulse together until the the margarine is all broken up into the flour and it looks like little pebbles all mixed in.
4. Add the rice milk while the food processor is running. If the dough is still too crumbly, remove from the food processor into a large mixing bowl and add a tiny bit more rice milk, kneading until it holds together.
5. Break and roll the dough into 12 or 13 balls approximately the size of a golf ball. Flatten each one, pressing a plantain coin into the centre. Fold and pinch the dough around the plantain piece in order to seal it. See pic below!
6. Fill a large skillet with about 1/2 an inch of canola oil. Heat over medium heat until the oil is nice and hot. Make sure it’s not too hot though, if it starts to smoke, turn it down. Your biscuit should sizzle when you drop it it the pan, if it doesn’t, it’s not hot enough. Flatten your biscuit considerably (don’t worry, they’re rise quite a bit because of the baking powder) and put it into the hot pan. Fry on both sides for about 3 or 4 minutes. It should be nice brown when you flip it.
7. Remove from the oil with a slotted metal spoon or spatula and onto a baking tray lined with parchment paper. Throw into the oven to finish them off for about 6 to 8 minutes, just to make sure they’re cooked all the way through. If you have a skillet without any plastic, you can just throw that right into the oven instead of using a baking tray.
Makes: 12 to 13 biscuits

*Earth Balance comes in sticks, which is extremely handy because each stick measure 1/2 cup. Great for baking!

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1 Response to “Fried Plantain Biscuits”


  1. 1 The Old Punk May 16, 2010 at 8:35 pm

    Hi Ross

    I’ve just stumbled across your blog and your recipes sound great – from the basics to full-on fancy, you seem to have all bases covered! I can’t wait to try a few out.

    Keep up the good work 🙂


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Welcome!

My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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