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home > recipes > candy / snacks > piononos
from Tipperary, Ireland Makes 12 fritters Prep time: 15 minutes Cook time: 15 minutes 3 ripe plantains (yellow stage) 2/3 cup of cheddar cheese (shredded) 2 eggs 1/4 teaspoon salt 1 tablespoon flour 1 tablespoon of water toothpicks vegetable oil for frying 1. Peel the plantains. Slice each one lengthwise into 4 equal slices. 2. In a frying pan, lightly fry the slices on each side until slices are pliable, not brittle. 3. Remove the slices and drain on paper towels until cool enough to handle. 4.Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks. 5. Stuff each ring with cheddar cheese. Squeeze the cheese together slightly so that it will not fall apart. 6. In a bowl, mix together the eggs, salt, flour and water. 7. Cover the open ends of the piononos with the flour and egg mix. 8. Fry the piononos on each end until it is sealed and golden.

Piononos


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(posted November 9, 2010)

from Tipperary, Ireland

Makes 12 fritters

Prep time: 15 minutes
Cook time: 15 minutes

3
ripe plantains (yellow stage)
2/3 cup of
cheddar cheese (shredded)
2
eggs
1/4 teaspoon
salt
1 tablespoon
flour
1 tablespoon of water
toothpicks
vegetable oil for frying

1.
Peel the plantains. Slice each one lengthwise into 4 equal slices.

2. In a
frying
pan, lightly fry the slices on each side until slices are pliable, not brittle.

3. Remove the slices and
drain on paper towels until cool enough to handle.

4.Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks.

5. Stuff each ring with
cheddar
cheese. Squeeze the cheese together slightly so that it will not fall apart.

6. In a bowl, mix together the
eggs, salt, flour and water.

7. Cover the open ends of the piononos with the
flour and egg mix.

8.
Fry the piononos on each end until it is sealed and golden.



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