I know this sounds like it’s going to be a sweet recipe what with all the jackfruit and plantains in it, but it’s not. It’s actually based on The Curious Coconut’s Garlic Lime Chicken Plantain Fritters, with a few adjustments.
When I saw Curious Coconut’s fritters on Facebook I knew that I had to try them out. I love pretty much all of her recipes because they fit so many different dietary needs PLUS she has a Latin American Paleo cookbook coming out soon and I am pumped!
Back to these fritters. I’ve been experimenting with jackfruit for a little while and wanted to try it out in these fritters. In case you’ve never heard of jackfruit, here’s a little history. Jackfruit is a fruit that originated in India but it’s now grown in places like Southeast Asia, South America, and Australia. Jackfruit is kind of like plantains in that it can be eaten both ripe and unripe and have two very different flavors. Once a jackfruit is fully ripened it’s sweet just like any other fruit and kind of the same texture as bananas but if you use young unripened jackfruit, it’s less sweet and has the texture of pulled pork or chicken.
Which is why you might see jackfruit used as a meat substitute and how I’m going to use it in this recipe. I was pretty skeptical at first that a fruit could be savory and meat-like but I was surprised the first time I tried it. It takes on whatever flavors you use and it really does imitate the texture of pulled chicken or pork. Am I saying it’s going to take the place of your favorite pulled pork sandwich? No. It is a fun new thing to try out and nice to have around for people who don’t eat meat though.
Now, these fritters are pretty straightforward and simple. I’ve been making huge batches and eating them for dinner throughout the week with guacamole or salsa. And since I’m moving soon, having a dinner that’s as easy as pulling out of the fridge and heating up is pretty much crucial. Give these a try and let me know what you think!
Jackfruit Plantain Fritters- based on these Garlic Lime Chicken Plantain Fritters from The Curious Coconut.
- 2 large plantains, yellow NOT green
- 20 oz can of young green jackfruit (I used this brand from Amazon)
- 1 small can mild green chilies
- 3-4 cloves garlic
- juice of one lime
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 cup cilantro leaves
- Peel the plantains by cutting off the ends and carefully cutting down the center. Put them in a food processor along with the cloves of garlic, lime juice, and salt. Blend until smooth and creamy. Scoop into a large bowl and set aside while you get the jackfruit ready.
- Drain and rinse the jackfruit and then using your fingers, shred the pieces until it looks like pulled chicken. Pat dry with a paper towel.
- Heat a little olive oil in a medium skillet over medium-high heat. Add the jackfruit and stir a little. Season with the chili powder and more salt if needed. Cook until the jackfruit starts to brown, about five minutes.
- Add the green chilies and cook for another two minutes. Remove the jackfruit from the skillet and allow it to cool for a few minutes.
- Add the jackfruit and cilantro leaves to the plantains and stir to combine everything well. Heat the same skillet with more oil over medium-high heat. Drop about 2 tablespoons worth of the plantain mix into the pan and spread it out a bit with the back of a spoon. Cook about 2 to 3 minutes on each side and move to a paper towel lined plate when nicely browned on each side.
- Serve with guacamole, salsa, or sour cream and extra chopped cilantro if you want. Store them in an airtight container in the fridge for a little over a week!