Plantain & Mullein Green Fritters

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This plantain fritters recipe from our Chefs’ Choir(SM) shows how humble garden weeds — plantain and mullein — can turn into something crisp, golden, and crave-worthy. Anastassia and Mike Deuel use young, tender leaves to create fritters that taste fresh and light. First, they blanch and chop the greens. Next, they mix them with scallions, garlic, eggs, and chickpea flour. Then, they fry spoonfuls of the batter until each fritter is golden brown and full of flavor. As a result, the dish is hearty, simple, and satisfying. More than just a snack, this recipe for plantain fritters also celebrates sustainability because it reduces waste and makes use of plants that often get ignored. In addition, each bite shows that edible weeds can be both nourishing and delicious. Finally, when served with lemon or yogurt dip, these plantain fritters prove that good food can also be good for the planet.

Plantain & Mullein Green Fritters

by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel

Serves 4-6

Ingredients

1 cup young plantain leaves (blanched and chopped)
1/2 cup young mullein leaves (blanched and chopped)
2 scallions, chopped
2 cloves garlic, minced
2 eggs
1/2 cup chickpea flour (or all-purpose flour)
Salt, pepper, and crushed red chili to taste
Oil for pan-frying

Procedure

After blanching and draining the greens, squeeze out excess water and chop finely.
In a bowl, mix greens, scallions, garlic, eggs, flour, and seasoning.
Heat oil in a pan over medium heat. Drop spoonfuls of the mixture and flatten slightly.
Fry 2–3 minutes per side or until golden brown. Serve with lemon wedges or a yogurt dip.

Don’t be fooled by this deceptively simple plantain fritter recipe — they pack in a ton of flavor and nutrients! Feel free to use an egg substitute (1 Tbsp ground flaxseed + 1 Tbsp water for each egg) to make it vegan. Try it alongside our foraged dandelion salad recipe for a fresh-from-the-garden lunch.