Plantain and Crab Fritters with Cilantro-Lime Crema
Plantain and Crab Fritters with Cilantro-Lime Crema
Plantain and Crab Fritters with Cilantro-Lime Crema
Directions
Heat fryer to 350-degrees.
In mixing bowl, combine mashed Contigo Sweet Fried Plantains, Golden Dipt pancake mix, and milk, whisk to combine. Cover and set aside and allow to rest.
In a blender, combine sour cream, mayo, lime juice, and cilantro, puree until smooth. Chill for later use.
Combine the powdered sugar and chipotle chile pepper in a shaker, cover, and mix to combine.
Add the red pepper brunoise, chopped chives, and drained crabmeat to the plantain batter and stir gently not to break the crab.
Using a small portion scoop or tablespoon, scoop small fritters and gently place directly into fryer basket submerged in oil. Cook for 2-3 minutes or until they float. Remove and let drain briefly.
Spoon the cilantro crema onto serving plate, top with plantain-crab fritters. Sprinkle the fritters with the chipotle powdered sugar, garnish with cilantro leaves.
Ingredients
1 1/2 cups Contigo® Sweet Fried Plantains, mashed
1 cup Golden Dipt® Pancake Mix
1/2 cup Nature's Best Dairy® Ultra-Pasteurized Whole Milk
