Onion Crusted Plantains Recipes

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.

DODO (FRIED PLANTAINS)

Steps:

• Cut off the tips of each plantain. Use a sharp knife to create a slit in the skin along the length of each plantain, carefully making sure not to cut into the flesh. Remove and discard the skin by peeling it apart. Slice each plantain in half lengthwise, then cut into 1-inch pieces.
• Thinly slice one onion half, then transfer the slices to a medium bowl. Quarter the remaining onion half lengthwise, and pull the layers apart.
• In a large, deep skillet or sauté pan, pour 1/2 inch oil and heat over medium. When hot, add the larger onion pieces and fry, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove and discard the cooked onion.
• Working in batches to avoid crowding, fry the plantains, stirring halfway through, until browned and caramelized at the edges, 10 to 12 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined baking sheet.
• While the plantains are frying, toss the sliced onion with the lime juice, red-pepper flakes and a pinch of salt in a large bowl. Let marinate, at least 10 minutes.
• Toss the fried plantains in the bowl with the pickled onion mixture while still warm. Add the lime zest and season to taste with salt. Serve immediately.

ONION-CRUSTED CHICKEN WITH CARAMEL CITRUS GLAZE

Steps:

• Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F.
• Put the flour in a bowl and season with salt and pepper. Add the julienne onions and toss to coat. In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in. When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels. When the onions are done, give them a rough chop and set aside.
• Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes. Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes. Add all the citrus juices and stir well to combine. Remove from the heat and set aside.
• Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat. Season the chicken breast with salt and pepper. Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions. Individually, dip the chicken breasts into the egg, then press into the fried onion. Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once.
• Pour the glaze over the breasts to serve. It goes great with rice or mashed potatoes.