• 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.

  • 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.

  • 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.

  • Remove skillet from heat, reserving oil. With the bottom of a heavy saucepan, flatten plantains to 1/3 inch thick.

  • 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 Facts

380 calories; 31 g total fat; 159 mg sodium. 32 g carbohydrates; 2 g protein;