{"id":447,"date":"2013-02-10T02:25:52","date_gmt":"2013-02-10T02:25:52","guid":{"rendered":"https:\/\/ranchodelicioso.com\/?p=447"},"modified":"2013-02-10T15:29:27","modified_gmt":"2013-02-10T15:29:27","slug":"costa-rican-plantain-latkes","status":"publish","type":"post","link":"https:\/\/ranchodelicioso.com\/?p=447","title":{"rendered":"Costa Rican Plantain “Latkes”"},"content":{"rendered":"

\"Costarican-Plantain-Latkes\"<\/a>Two days ago I arrived at Rancho Delicioso and struck eco-gold. In preparation for my third grand supper on this paradisaical rural peninsula, I created a cross between a Jewish-style potato latke<\/em> and African tatale<\/em>— where plantains are a food staple.\u00a0 It flourishes here in Costa Rica, though we don’t know exactly when the banana-like fruit arrived on shore.\u00a0 In addition to greater sweetness, plantains retain more antioxidants as they ripen.\u00a0 While high in starch content, plantains are a good source of potassium and fiber, and not too<\/em> caloric– plus these are baked, not fried.\u00a0 We bought these plantains from the local market, as our trees are still too young.\u00a0 Soon we’ll be able to harvest seeds from sunflowers we’re planting this coming week.\u00a0 The farm already grows rosemary, garlic, and ginger, and produces eggs.\u00a0 On a walk this morning we snagged lim<\/i>\u00f3<\/em>n mandarina <\/i>(local yellow limes with orange flesh) fresh from the tree.\u00a0 I added this homemade chili oil that Yasmin, Geoff’s girlfriend, recently made.\u00a0 For gluten free, substitute wheat flour with corn meal (I’ll try this next time, too, as I imagine it will lend to more crunch).<\/p>\n

Costa Rican Plantain “Latkes”
\nMakes 9, serves 3<\/p>\n

Ingredients<\/strong><\/p>\n