- 4 green plantains
- 2 celery stalks, minced
- 1 carrot, peeled and finely diced
- ½ onion, minced
- 2 eggs
- 2 T dried sage or poultry seasoning
- ¼ c fat of choice, melted (we used butter)
- s & p
- 2 c frying fat (non-hydrogenated palm oil and/or coconut oil will work best)
In a large pot, bring some salted water to a boil.
Get the plantains peeled by:
- cutting off the tops and bottoms
- score the peel lengthwise, through to the flesh
- use your fingers to pry under the score marks and peel off the…peel
If this sounds confusing, watch this video. It’s dull and slow, but should help illustrate what I’m trying to say.
Plop the plantains in the water and boil under tender, about 10 minutes.
In a saute pan, melt a few tablespoons of fat over medium heat. Add the celery, carrot and onion. Saute until cooked through, about 10 minutes.
Add the saute mixture, plantains, eggs, sage, and fat of choice to a food processor and blend until smooth. The batter will be sticky.
In a 1 or 1 ½ quart sauce pot melt the 2 cups of frying fat. If you have a candy/oil thermometer, you’ll need to make sure the temperature is at least 300ºF, or the stuffing hushpuppies will not hold together in the oil. If you don’t have a thermometer, good luck. Okay not really, but you should seriously think about getting one. You’ll have to guess at the heat by looking for bubbles.
Using a scooper or spoon, portion out about ½ a tablespoon worth of hushpuppy batter and drop it into the oil. You can probably fit about 4-6 hush puppies at a time, so you’ll be doing this in batches. Fry until golden brown. Serve immediately.
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