Twice-Fried Plantains with Jamaican Salsa Verde

Twice-Fried Plantains with Jamaican Salsa Verde
Makes 8
Prep 15 m
Fry 9 m
Fry per batch

Ingredients

Directions

  1. 1 of 5 Combine parsley, cilantro, chile, oil, garlic, ginger, 1/4 cup scallions, 3 tbsp lime juice, salt and 3 tbsp water in a blender. Process until smooth. Transfer to a bowl and set aside.
  2. 2 of 5 Cut off ends of plantains, then score skins lengthwise in 3 places; remove and discard peels. Cut plantains crosswise into 1-inch-thick pieces. Heat 1/2 inch vegetable oil in a large skillet over medium until hot enough to sizzle when a plantain piece is added.
  3. 3 of 5 Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes per side. Using tongs or a slotted spoon, transfer plantains to a paper-towel-lined plate.
  4. 4 of 5 Remove skillet from heat, reserving oil. With the bottom of a heavy saucepan, flatten plantains to 1/3 inch thick.
  5. 5 of 5 Heat reserved oil over medium until hot but not smoking. Refry plantains in batches, without crowding, until golden, about 3 minutes. With a slotted spoon, transfer to a paper-towel-lined plate and season with salt. Serve immediately with salsa.
Nutrition Information for Twice-Fried Plantains with Jamaican Salsa Verde
Servings Per Recipe: 8
Per Serving: 380 kcal cal., 3 g fiber, 32 g carb., 159 mg sodium, 31 g Fat, total, 2 g pro.