Any plantain lovers out there…? This recipe is another excuse for you to indulge 😉 Get to make your signature plantain batter and coat absolutely anything in with it. For this recipe which I came across on Dooney’s Kitchen, you coat gizzards with the plantain batter. I was so excited to discover a new and creative way to use plantains. Imagine having your favourite meat (chicken, turkey, etc.) wrapped in a blanket of sweet plantain. (Maybe I will be adventurous and try this with chicken hearts..Anty Dr.Bola…that post will be dedicated to you;)
Imagine having your favourite meat (chicken, turkey, etc.) wrapped in a velvety blanket of sweet plantains. Just imagine the things you can do with this.I am thinking that the next thing I am going to try this with will be shrimps…stay tuned for that blog post;)
You can add your desired spices to the batter; I added Italian herbs in this case.Garlic, ginger, hot pepper…even on the sweeter side you can add some cinnamon, brown sugar…that’s the beautiful thing about cooking, the kitchen is your playground and you can cook up anything.
I couldn’t resist adding fresh parsley, I had some in the fridge so why not. Any other fresh herb will do; basil, cilantro, rosemary…etc.
Dodo-Gizzard Upgrade;)
It is rally a delightful combination of gizzards and plantain, but not in the dodo-gizzard style that you might be familiar with. It is really the new dodo-gizzard redefined or remix;) I made this recipe for a friend’s farewell dinner at my life-group and the plate was empty in seconds…Thank God I had a few nuggets earlier on….lol.
I served mine with tomato-pepper sauce. Another thing I loved about this recipe is that it is really easy to make, The new dodo-gizzard remix, It is also a fancier appetizer that you can serve your guests because you can make a statement with a flashy and neater food presentation. So here’s the recipe for you to get cooking.I would love to hear what you have to say about the recipe once you try it out.If you aren’t a gizzard enthusiast you can also try it with chicken or shrimps and let me know how it turns out.
Au revoir for now:)
- 1 pack of gizzards (20-30 pieces)
- 2 ripe plantains
- 1 small egg
- 2 tablespoons breadcrumbs
- 1 tablespoon fresh herbs, finely chopped (I used cilantro/coriander)
- ½ bulb of a small onion, finely chopped
- Hot pepper, to taste
- Salt, to taste
- 1 seasoning cube, Knorr or Maggie
- Clean and wash the gizzards thoroughly. Season with the salt, pepper, seasoning cube,and onions.
- On medium heat; bring seasoned gizzards to boil in a small pot for about 20-30mins. Drain excess water and let cool. Lightly oil the gizzards with butter or oil.
- Place oiled gizzards in a baking pan lined with foil paper; broil or grill on high heat for about 1 minute or until slightly browned.Set aside to cool.
- Break the egg and pour into the blender.Wash the plantain; peel off the skin. Cut into chunks and put into blender as well. Blend on high speed for about 15 seconds or until the mixture is smooth. Add breadcrumbs, and any other spice you desire. Blend again for about 5 seconds.
- Pour plantain batter into a medium sized bowl; add the chopped fresh herbs; mix well with a fork.
- Pour the gizzards into batter and allow them to coat properly. Fry in a large frying pan for about 2 mins or until gizzards are golden brown all round.
- Serve immediately with your favourite sauce or just on its own.
This is such an interesting recipe! I had some plantains that I made plantain chips with just yesterday, but I’ve never thought of using them for batter. I’ll definitely have to try this out!
Kristen,it sure is. I love plantains a lot, and I recently started looking for new ways to use them in meals, I’ve really been amazed at the different ways that I’ve come across so far.
Kristen, it sure is. I love plantains a lot and started looking for new ways to use them in recipes. I’ve been excited for what I have discovered so far.