1. Use a sharp knife to slice each plantain, lengthwise, into 4 long pieces. 2. Fry the plantains in a little oil, over medium-high heat, until golden, but not cooked through; remove and drain on paper towels (reserve oil in pan). 3. In a separate skillet, cook onions and garlic in butter, until softened, about 2 to 3 minutes. 4. Add spinach, season with nutmeg, salt and pepper, co er and cook until spinach is wilted, about 5 minutes. 5. Let cool to touch and strain out any liquid. 6. Form the plantains into rings and secure with half a toothpick. 7. Pack each ring with spinach. 8. Heat the reserved oil over medium heat. 9. Dip the plantain rings in egg, then in the flour. 10. Fry until golden, turning once, 1 to 2 minutes. 11. Drain on paper toweling and serve hot or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
