FRIED PLANTAINS WITH SWEET HEAT
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.
FRIED PLANTAINS
Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.
Provided by Donna
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 15m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 14.3 g, Fat 11.2 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 1.8 mg, Sugar 6.7 g
FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE
This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.
Provided by Sarah Kirnon
Categories Appetizer snack Plantain Sour Cream Mango Lime Hot Pepper Chile Pepper Deep-Fry Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetarian
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
- Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
- Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
- Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
- With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
- Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.
CHILI LIME FRUIT SALAD
Provided by Valerie Bertinelli
Categories dessert
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve.
SAUTEED BUTTERRUM PLANTAINS
Steps:
- In a large heavy skillet, melt the butter over medium heat. In 2 batches, add the plantains and fry them in a single layer for about 4 minutes on each side. Remove with a slotted spoon and keep warm in a bowl while you fry the second batch.
- Transfer the second batch of plantains to keep warm with the first. In the same pan, combine the brown sugar, butter, and cream. Stir over medium heat until the sugar has dissolved, then increase the heat to high and bring the mixture to a vigorous boil. Cook for 2 minutes, until slightly thickened. Return the plantains to the pan and stir to coat them evenly with the sauce. Pour the rum over the top and immediately light it with a match. Quickly spoon the flaming plantains over bowls of vanilla ice cream and serve.
BAKED PLANTAINS WITH LIME AND CHILI
From Fatfree.com, posted by Jayne Spielman who credits this recipe to a 1998 NY Times article which adapted it from "Uncommon Fruits and Vegetables" by Elizabeth Schneider. Is that credit or what? Unusual but tasty and no fat.
Provided by VegSocialWorker
Categories Fruit
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375.
- Trim ends from plantains and cut a slit lengthwise along the plantain.
- Arrange with slit side up and bake on a pan or cookie sheet for 30-40 minutes or until they are creamy and soft.
- Remove from oven and let cool until you can remove the peels.
- Slice into 1/2-inch rounds (or do on diagonal for something a little more interesting) and put in a pie pan or something you can put back in the oven.
- Sprinkle with lime juice, chili powder, and salt and mix gently.
- Put back into oven to warm up and help some of the flavors meld.
Nutrition Facts : Calories 220.8, Fat 0.7, SaturatedFat 0.3, Sodium 10.6, Carbohydrate 57.7, Fiber 4.2, Sugar 27, Protein 2.4
CHEF JOHN'S FRIED SWEET PLANTAINS
I think when you pair these with a simple plate of black beans and rice, you're talking about a super simple, very frugal, and very delicious dinner. I really hope you give them a try soon.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper-towel lined plate. Repeat with remaining plantain slices.
- Sprinkle cooked plantains with salt and drizzle with lime.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 30.3 g, Fat 14 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 3.9 mg, Sugar 13.7 g
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