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Corviche de Chitre
A savory fritter originating from the Azuero Peninsula, specifically Chitre, made with grated green plantains and filled with seasoned shredded fish, typically tuna or corvina. They are deep-fried to a golden crisp.
đ§ Ingredienser
- 4 large Green plantains(peeled and coarsely grated)
- 300 g Tuna or Corvina(cooked and shredded (or canned, drained))
- 0.5 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 0.25 cup Cilantro(chopped)
- 2 tbsp Achiote oil or vegetable oil(for sautéing)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- Vegetable oil(for deep frying)
đšâđł Instruktioner
- 1
Prepare the filling: Heat achiote oil or vegetable oil in a skillet over medium heat. Sauté onion until softened, then add garlic and cook for another minute until fragrant.
- 2
Add the shredded fish to the skillet. Season with salt and pepper. Cook for about 5 minutes, stirring to combine, until heated through. Stir in chopped cilantro and set aside to cool.
- 3
In a large bowl, place the grated green plantains. Squeeze out any excess moisture. Add about 1/4 cup of water and a pinch of salt to the plantains and mix well to form a dough-like consistency. If too dry, add a little more water, one tablespoon at a time.
- 4
Take a portion of the plantain dough (about the size of a golf ball) and flatten it in your palm. Place about 1-2 tablespoons of the fish filling in the center. Carefully enclose the filling with the plantain dough, shaping it into an oval or round fritter.
- 5
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
đĄ Proffstips: Use a thermometer to ensure correct oil temperature. - 6
Carefully place the stuffed corviches into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and cooked through.
đĄ Proffstips: Fry in batches to maintain oil temperature. - 7
Remove corviches from the oil with a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Serve hot.
đĄ Proffstips
- âEnsure the plantains are truly green for the best texture.
- âDon't overfill the corviches, or they may burst during frying.
- âServe with a side of salsa, picante sauce, or a simple lime wedge.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use shrimp or a mixture of seafood for the filling.
- Add finely diced bell peppers or capers to the fish filling for extra flavor.