Plantain Chips With Warm Cilantro Dipping Sauce Recipes
PLANTAIN CHIPS WITH WARM CILANTRO DIPPING SAUCE
Provided by Joyce LaFray
Categories Appetizer Fry Vegetarian Quick & Easy Summer Vegan Plantain Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
- Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce .
WARM CILANTRO DIPPING SAUCE
Provided by Joyce LaFray
Categories Condiment/Spread Food Processor Garlic Herb Vegetarian Quick & Easy Summer Vegan Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Blend first 4 ingredients in food processor until cilantro is finely chopped, about 15 seconds. Transfer mixture to medium heatproof bowl.
- Heat oil in medium skillet over medium heat until hot; slowly whisk into cilantro mixture. Mix in hot sauce. Season sauce to taste with salt and pepper; transfer to small bowl. Serve with plantain chips. (Dip can be made 2 hours ahead. Let stand at room temperature.)
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PLANTAIN CHIPS WITH WARM CILANTRO DIPPING SAUCE RECIPE ...
From bonappetit.com
Servings 6
- Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
- Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce.
TOSTONES (FRIED GREEN PLANTAINS) WITH CILANTRO GARLIC …
From kiyafries.com
Servings 4Estimated Reading Time 2 minsCategory Appetizer, Side Dish
- To peel the plantains, cut off both ends of the fruit. Then, use the tip of your knife to slice end to end along one of the ridges of the peel, being careful not to cut into the fruit. Remove the peel from the fruit and discard. Once peeled, slice the plantains crossways into 1 inch pieces.
- In a cast iron or heavy bottomed pan, heat 1/8” of oil to 365F over medium-high heat. Fry the plantains flat side down, about 2 minutes per side, until lightly golden. Transfer the plantains to paper towels and allow to cool slightly. Keep the oil hot.
- Use the plantain press or large can to smoosh each piece of plantain (on the flat side) into a disk. Do not try to get them too thin or they will break apart.
- Return the plantains to the 365F oil in batches, and fry about 2 more minutes each side. Drain on paper towels, season with salt, and enjoy hot with cilantro-garlic dipping sauce. Tostones are best eaten right away.
PLANTAIN CHIPS WITH WARM CILANTRO DIPPING SAUCE | …
WARM CILANTRO DIPPING SAUCE RECIPE | BON APPéTIT
From bonappetit.com
Servings 1.25
- Blend first 4 ingredients in food processor until cilantro is finely chopped, about 15 seconds. Transfer mixture to medium heatproof bowl.
- Heat oil in medium skillet over medium heat until hot; slowly whisk into cilantro mixture. Mix in hot sauce. Season sauce to taste with salt and pepper; transfer to small bowl. Serve with plantain chips. DO AHEAD Dip can be made 2 hours ahead. Let stand at room temperature.
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