Fried Chili Lime Plantains Recipes

FRIED CHILI-LIME PLANTAINS

Steps:

• Mix 2 tablespoons vegetable oil, 2 teaspoons chili powder, the zest of 1 lime, 3/4 teaspoon kosher salt, 1/2 teaspoon each ground cumin and coriander and 1/4 teaspoon cayenne in a bowl. Add 3 peeled ripe plantains (halved crosswise and lengthwise). Toss; marinate 20 minutes. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the plantains; cook, flipping once, until browned, 6 to 8 minutes. Sprinkle with salt and serve with lime wedges.

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.

15-MINUTE FRIED PLANTAINS

Steps:

• Melt 1 1/2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook half of the plantains, turning once, 4 minutes or until golden brown. Remove plantains to platter and keep warm. Repeat with remaining Spread and plantains.

FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE

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.