Pasteles, Fritters And More Fritters Puerto Rican Recipes. Get Out Those Banana Leaves And Plantains! Plantains are cooking bananas. Treated more like a vegetable than a fruit, these meaty bananas have a high starch content and a lower sugar content than regular eating bananas. They are picked green and the flesh is grated to make a "dough" in which a spicy pork mixture is wrapped to make pastele, a well-known Puerto Rican dish that is reminiscent of a Mexican tamale. Plantains are also cut up and used in stews or are coarsely grated to make fritters. Here are some recipes to add to your exotic recipe collection. "Pasteles" - Bananas Stuffed wlth Pork Serves 6-8 4 large plantains 1 potato achiote oil (an oil made from the achiote seed or seed of the annatto or lipstick tree used as a red food coloring) 3-5 pounds pork (butt or shoulder) I green pepper, chopped 2 cloves garlic, minced large onion, chopped 1 tablespoon oregano 1 tablespoon chili powder 2 cans (8 ounces each) of tomato sauce . cayenne pepper to taste salt and pepper to taste 2 bunches cilantro (Chinese parsley), chopped - 1 cup pitted black olives ti or banana leaves Peel and grate bananas and potato (or process in a food processor). Add achiote oil, a little at a time, to the grated bananas and potato until they are a pale orange color. Season with salt to taste. Filling: Cut pork into tiny pieces. Saute in a pan; drain off any fat. In another large saucepan, heat some achiote oil and saute green pepper, garlic, and onion for a few minutes. Add seasonings, tomato paste, cilantro, olives, and pork. Cook until pork bits are very tender. Cool. Prepare leaves: Wash leaves and remove center rib from ti leaves; if using banana leaves, cut into 10-inch pieces. Soften leaves by pouring boiling water over them, or heat in the microwave for a few minutes to make them soft and pliable. To assemble: Moisten leaves with a little gravy from the stew mixture. Place a large spoonful of the banana mixture on leaf; spread out into a rectangular shape. Place about 2 tablespoons of drained meat mixture on one side. Fold the leaf over, tucking ends in to form a neat package. Tie with string and steam for hour. Serve hot. "Tostones" - Banana Fritters Makes 10-12 1 quarter (1/4) cup butter, softened 1 clove garlic, mashed 2 medium green plantains, peeled and grated oil for frying Mix butter and garlic in a small bowl. Set aside. In a mediumsized heavy skillet, heat oil to 375 degrees. Make small patties out of the grated plantains, using 1/4 cup at a time. Press firmly together. Using a slotted spoon, gently slip a few patties at a time into the hot oil. Fry until golden brown, turning once. Drain on paper towels. Repeat until all patties are cooked. Brush with garlic butter before serving. Serve as a pupu or side dish. "Frituras Dulce de Arroz" - Sweet Rice Fritters Makes 2 dozen oil for frying 1 and one quarter cups cooked rice (leftover rice okay) 1/2 cup milk 2 eggs, beaten 1/4 cup sugar 1 tablespoon butter, melted 1/2 teaspoon vanilla 1/4 teaspoon salt 2/3 cup flour 3/4 teaspoon baking powder 1/4 cup raisins 1 cup diced mangoes cinnamon-sugar Combine all ingredients except cinnamon-sugar in a bowl. Heat oil in a skillet and drop mixture by tablespoonfuls into hot oil. Brown both sides. Drain on paper towels and sprinkle with cinnamon-sugar. Note: These fritters may be served as a dessert or they may be served as an alternative to pancakes for breakfast with fruit syrup or fruit butter. Excerpts and recipes were reprinted, with permission, from Ethnic Foods of Hawai'i , Bess Press, Honolulu HI, by Ann Kondo Corum. Copyright Ann Kondo Corum. This website: Copyright © 2000, 2001 Studio Q Int'l Inc / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.