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June 20, 2006
Fried Plantains
Here's another shot of the fried plantains I made for Cuban Night recently. As I mentioned the other day, plantains are basically a larger, starchier banana. They make an interesting substitute for potatoes, kind of a cross between a regular potato and a yam. It's a simple dish, just peel and slice them on the bias: heat some peanut, corn, canola or even light olive oil: fry until golden brown and a bit crispy, then let them drain on paper towels. I like a bit of kosher salt on them, but that's purely subjective.
Update: In the comments, Prairie Biker mentions topping his twice-cooked plantains with "aji chombo", which is a hot sauce made from an aji pepper, which has similar heat to a habenero. I couldn't find the one I've had before, which kicks butt, but I put up an Amazon link to a sauce that looks like the real deal. I always keep Sriracha sauce around, myself, to add a little kick to just about anything.
Posted by The Pragmatic Chef at June 20, 2006 11:24 AM
Filed under:
Vegetables