Menu
This recipe is complements of Chef Jacob Cureton of Junior’s on Harrison. If you’d like to hear the interview by Chef Amy Sins on New Orleans by Mouth- listen HERE
1 Sweet potato (peeled and large diced)
1 Sweet plantain (peeled and large diced)
1 Green plantain (peeled and large diced)
1 tbsp Garlic (chopped)
2 tbsp Puerto Rican sofrito/recaito*
1/4 cup Garlic oil
2 tsp Salt
Cilantro for garnish
Queso Fresco for garnish
*Puerto Rican Sofrito
(also can purchase Goya Recaito from supermarkets)
2 medium green bell or Cubanelle peppers (seeds removed)
2 medium onions (peeled)
1 head of garlic (peeled)
1 bunch of culantro leaves
6 ajies dulces (small sweet chile peppers)
Chop and blend all ingredients in food processor or blender.
Preheat fryer to 350 degrees, then fry the sweet potatoes until almost tender. Repeat with the green plantains. Then fry the sweet plantains until golden brown (about 2 min.) Let then cool for a few minutes, then mash up all the ingredients together. Scoop into small fritter shaped balls, and fry again at 350 degrees until brown and crispy. Serve with sweet pickled onions and peppers. I like to top with a little cilantro and queso fresco.
Get updates, new menus & more!
New Orleans by Mouth, a weekly look at dining and restaurants around New Orleans from food news to chef interviews with Langlois chef/owner Amy Sins. Launched in December 2014, New Orleans by Mouth is a spin-off of WRBHs previous food series, The Chef Show.
WRBH 88.3 FM is a non-profit 501 (c) (3) radio station serving New Orleans visually-impaired community. Learn more about the mission and programming on WRBH 88.3 FM online.
As we say here in New Orleans, “let’s make groceries.” Click on the shopping list below to start ordering from Whole Foods and Amazon.
©2019 Langlois Culinary Entertainment, LLC. ALL RIGHTS RESERVED. REIGN CREATIVE NEW ORLEANS WEBSITE DESIGN + BRANDING
