AIP Plantain Churros

AIP CHURRO
AIP CHURRO

With summer officially here it’s time for the county fair! When I think of the county fair my mind goes right to all the smells of deep fried foods, the funnel cakes, deep fried Twinkies and churros. Churros are one of my favorites because they are not over the top when it comes to fried foods and I am a sucker for dough of any kind. I especially love those crispy edges and the cinnamon sugar.

Even though it will probably be a long while before I ever eat a traditional churro, I still didn’t want to miss out on the flavors. These golden crispy medallions are so close to the real deal. Could you image them next to some coconut vanilla ice cream? Oh man, I think I just took it to the next level!

I switched out the regular sugar in traditional churros with coconut sugar. Coconut sugar is lower on the glycemic index so it won’t spike your blood sugar like regular sugar will.

AIP CHURRO
AIP CHURRO

AIP Plantain Churros

Warm, crispy and sweet! These plantain churros are everything you expect in a churro but won't undo your AIP diet.

Food Dessert
Special Diets AIP-Autoimmune Protocol
Author Kaylie

Ingredients

  • 1 green plantain
  • 1/3 cup coconut oil
  • 3 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • salt to taste

Instructions

  1. Start by cutting off both ends of the plantain and discard. Score the skin lengthwise so that it makes peeling the plantain easier. To score, take the tip of the knife and lightly cut into the skin without cutting into the flesh. 

  2. After the plantain is peeled, cut into 3/4 inch rounds. 

  3. In a shallow bowl, mix together the cinnamon and sugar. Set aside.

  4. Heat a 10 inch cast iron pan over medium heat and add the coconut oil. 

  5. To check if the oil is ready to fry, test with a plantain. Place a plantain slice into the oil and if it begins to bubble around the edges, it's ready. 

  6. Add plantains into the pan but be careful to not overcrowd. Cooking them in batches might be necessary. 

  7. Fry the plantains for approximately 1 minute and 30 seconds on each side. After they are done frying on both sides, remove them from the pan and place onto a cutting board. 

  8. Taking the bottom of a drinking glass or a large measuring up, evenly smash the plantains to 1/8 inch thick. Just be sure to not smash them too thin or they will break apart. 

  9. Return them back to the pan, adding more oil if necessary. Again making sure to not overcrowd the pan. Fry approximately 1 minute per side and when they are done and crispy, remove them from the pan and immediately toss into the cinnamon sugar blend.  

  10. Sprinkle with salt and enjoy warm. 

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