Fried Plantains

Fried Plantains
Servings: 6 Prep 10 mins Cook 6 mins per batch

Ingredients

  • 1 cup vegetable oil
  • 2 pounds green plantains, about 3 large (see Note)
  • 1/4 teaspoon salt
Guava Dipping Sauce:
  • 1/2 1 container (21 ounces) guava paste, about 3/4 cup (see Note)
  • 1/3 cup apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot pepper sauce
  • Pinch ground allspice
  • 2 tablespoons chopped parsley

Make It

1. Place oil in a 12-inch skillet. Slice the ends from the plantains. Cutting through skin only, cut a slit along the length of the plantains. Peel plantains, then cut into 3/4-inch-thick slices on the diagonal.

2. Heat oil over medium-high to high heat. Oil is ready when the tip of a plantain slice bubbles slightly when submerged. Cook slices in two batches, about 2 minutes per side, until slightly golden. Set aside on paper towel to drain.

3. Set each fried plantain on a flat side and using a rolling pin, frying pan, or glass, squash it as flat as you can. It should have an oval shape.

4. Return half the flattened slices to oil; cook until golden brown, about 1 to 2 minutes per batch. Season with salt; serve with Guava Dipping Sauce.

Guava Dipping Sauce:

5. Combine the guava paste, vinegar, water, oil, salt, pepper, cayenne, hot pepper sauce and allspice in a food processor. Puree until smooth. Transfer to a medium bowl and stir in parsley. Sauce is also good with tortilla chips.

Note:

6. This jelly like paste of tart-sweet tropical fruit works well with cheese; pureed, it lends body to sauces.

Note

  • Cousins of the banana, plantains are similar to potatoes in starchiness. Choose green, unblemished ones for our fried slices.
  • This jelly like paste of tart-sweet tropical fruit works well with cheese; pureed, it lends body to sauces.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 244, Fat, total (g): 14, chol. (mg): , sat. fat (g): 4, carb. (g): 32, fiber (g): 2, pro. (g): 1, sodium (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.