Fried Plantains With Herbs Recipes

Steps:

• In a bowl, combine the juice of 1/2 of lime, sweet chili sauce, mustard, horseradish and vinegar. Set aside.
• Heat 1/2-inch of oil in 12-inch heavy pan.
• Cut plantain on diagonal into 1-inch thick pieces, remove peel.
• When oil is hot, add the plantains and fry both sides until golden.
• Drain on paper bag, and sprinkle with salt, and minced garlic. With a flat bottomed, heat proof, glass bowl, smash plantains evenly flat, embedding garlic into them. Return to hot oil and fry until dark golden brown. Remove, drain again on a paper bag, adding more coarse salt, to taste, the red pepper flakes, the cayenne pepper and a squeeze of lime.
• Serve while hot with sweet heat sauce.

Steps:

• Preheat oil in a large, deep skillet over medium high heat.
• Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
• Fry the pieces until browned and tender. Drain excess oil on paper towels.

Steps:

• Peel the plantains by making four incisions lengthwise in the skin. Peel the skin off with your fingers.
• Cut the plantains into 1-inch diagonal slices. Place in salted water to soak for 15 minutes. Drain well.
• Heat the 2 cups vegetable oil to 350 degrees in a fryer or skillet. Add the plantains and fry at 300 degrees for about 15 minutes or until done but not brown. Remove and drain on paper towels.
• In the container of a food processor, add the plantains, 2 tablespoons of the olive oil, garlic and pepper flakes. Blend to a semicoarse texture.
• To serve hot, add the remaining 1 tablespoon olive oil to a nonstick skillet. Add the plantains and coriander. Toss and cook 1 minute. Serve immediately.