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.
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
Steps:
- In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
- Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
- Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
- Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
- Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.
FRIED PLANTAIN CHIPS
Make and share this Fried Plantain Chips recipe from Food.com.
Provided by sheepdoc
Categories Low Protein
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Peel plantain and slice thinly.
- Heat oil and fry until crisp.
- Sprinkle with salt.
Nutrition Facts : Calories 218.4, Fat 0.7, SaturatedFat 0.3, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3
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