About that Sriracha Yogurt Sauce in the title: it’s super easy and fast to make, and the perfect balance of spicy, tangy and creamy. But I have no evidence that it exists.
A smarter, more patient person would have snapped a photo of Sriracha Yogurt Dipping Sauce. But I dipped and noshed first, littering the spicy and tangy yet creamy sauce with unsightly crumbs. Soooo not photogenic.
But I didn’t really think about that until now, as I’m trying to invent excuses. Forgive me. I must have been famished. I plowed through the whole bowl of sauce.
On top of that brilliant mishap, I’m told it’s barbecue season. Summer; heat; sunny outdoors. Clearly a great time to grill.
So, instead, I thought I’d send something golden and fried your way. You know, in case you want to surmise an alternative to the traditional burger accompaniment: The Almighty French Fry. Because plantains will still satisfy that starch craving, but combined with some coconut flakes, they’re so much tastier, and sound much more sophisticated. Possibly healthier too, but I didn’t verify that.
These fritters would go well with any grilled meats, but here in San Francisco where summer is often cold and overcast, I served them up with Baked Plantain Crusted Fish and Asparagus with Lime-Coconut Milk Hollandaise. It was glorious. And the oven made my frigid apartment warm and cozy. Win-win!
But whether you’re grilling or not and whether you choose this starch route or another, don’t forgot the Sriracha Yogurt Dipping Sauce. It will blow your mind.
And it really is that quick and easy to put together. Keep it on hand at all times. And maybe try dipping carrots into it.
Plantain and Coconut Fritters
Makes about 4 to 6 fritters, depending on size
1 plantain, coarsely grated
1/3 c. finely shredded, unsweetened coconut
2 Tbsp. coconut flour (or all purpose flour)
1/4 c. cilantro, chopped
1 Tbsp. ginger, finely grated (or minced)
1 tsp. salt
1/2 tsp. pepper
canola oil or other high heat oil for frying
In a medium or large pot over medium-high heat, pour enough oil to reach between 3/4 and 1 inch up the inside of the pot. Heat oil until a small amount of fritter mixture dropped into the pot starts sizzling right away.
Meanwhile, mix together all ingredients except egg. Add egg, and stir until well combined.
Scoop about 1/3 c. of the fritter mixture (or less if you want snack-sized fritters) and flatten into a pancake-like disk with your hands. Carefully drop into the oil (after testing the temperature per instructions above). Repeat until all fritter mixture is used, frying in multiple batches if needed. Once the bottom of each fritter turns golden (a couple minutes later), flip it over and continue frying for another couple minutes until that side is also golden brown. Remove golden fritters to a paper towel-lined plate to drain any excess oil.
Serve hot as an appetizer with a spicy and tangy Sriracha Greek Yogurt Dipping Sauce (recipe below), or as a starchy side to Plantain and Coconut Crusted Fish with Asparagus and Coconut Milk Hollandaise.
Sriracha Greek Yogurt Dipping Sauce
Makes 1/2 c.
1/2 c. Greek Yogurt
2 Tbsp. Sriracha (or other hot chili paste)
juice of 1 lime (about 2 Tbsp.)
Stir together the yogurt, chili paste, and lime juice until well combined. Do ahead: store in airtight, refrigerated container up to a week until ready to use.