FOOD

Plantain Curly “Fries” 4 Ways

Create curly fries at home with plantains that are sweet, salty, and herby with a killer sauce on the side.

FOOD

Plantain Curly “Fries” 4 Ways

Create curly fries at home with plantains that are sweet, salty, and herby with a killer sauce on the side.

Ingredients

Plantains

  • 1 1/2 tablespoon ground cumin
  • 2 teaspoons ground smoked Spanish paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 4 large green plantains, trimmed, peeled and halved widthwise
  • Vegetable oil, for frying

Adobo Mole Mayo

  • 1/2 cup mayonnaise
  • 2 tablespoons packaged mole sauce
  • 3 tablespoons adobo sauce
  • Zest and juice of 1 lime (about 2 tablespoons juice)
  • 1 teaspoon cilantro, finely chopped

Steps

Plantains

  1. In a small bowl, whisk together the cumin, paprika, chili powder, onion powder and salt. Set aside.
  2. Push a skewer into each plantain half.
  3. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains.
  4. Roll the plantains in half of the spice mixture.
  5. Fill a wide stock pot or Dutch oven about halfway up with vegetable oil, and heat to 360°F.
  6. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown.
  7. Transfer to paper towel-lined plate. Season immediately with remaining spice mixture.

Adobo Mole Mayo

  1. Whisk together the mayonnaise, mole sauce, adobo sauce, lime zest, lime juice and cilantro. Serve with plantains.

Ingredients

Plantains

  • 2 1/2 teaspoon onion powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon cayenne
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon black pepper
  • 4 large green plantains, trimmed, peeled and halved widthwise
  • Vegetable oil, for frying

Chimichurri Sauce

  • 1 packed cup cilantro leaves, finely chopped
  • 1 packed cup parsley leaves, finely chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoons shallot, minced
  • 2 tablespoons red wine vinegar
  • 3/4 cup olive oil, plus more as needed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Steps

Plantains

  1. In a small bowl, whisk the onion powder, ginger, nutmeg, sugar, cayenne, salt and pepper. Set aside.
  2. Push a skewer into each plantain half.
  3. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains.
  4. Pour half the spice mixture into a jumbo resealable bag, add the plantain skewers, and shake to coat.
  5. Fill a wide stock pot or Dutch oven about halfway up with vegetable oil and heat to 360°F.
  6. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown.
  7. Transfer to paper towel-lined plate. Season immediately with remaining spice mixture.

Chimichurri Sauce

  1. Whisk together the cilantro, parsley, garlic, shallot, red wine vinegar and olive oil. Season with salt, pepper and red pepper flakes.
  2. Serve with plantains.

Ingredients

Plantains

  • 2 1/2 tablespoon liquid coconut oil
  • 1 1/2 tablespoon garlic, minced
  • 1 tablespoon parsley, finely chopped
  • 4 large green plantains, trimmed, peeled and halved widthwise
  • Vegetable oil, for frying
  • Kosher salt, for seasoning

Creamy Cotija Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1/2 cup crumbled cotija cheese
  • 1 tablespoon scallions, finely chopped

Steps

Plantains

  1. In a small bowl, whisk together the coconut oil, garlic and parsley. Set aside.
  2. Push a skewer into each plantain half. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains.
  3. Fill a stock pot or Dutch oven about halfway up with vegetable oil, and heat to 360°F.
  4. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown.
  5. Transfer to paper towel-lined plate. Season immediately with kosher salt.
  6. Place the fried plantains into a bowl, and drizzle the garlic and parsley oil on top. Toss or stir to coat.

Creamy Cotija Sauce

  1. Whisk together the mayonnaise, sour cream and apple cider vinegar, then stir in the cotija cheese and scallions. Serve with plantains.

Ingredients

Sweet & Salty Plantain Curly “Fries” With Pineapple Chili Sauce

  • 2 tablespoons light brown sugar
  • 1 tablespoon sweet Hungarian paprika
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon black pepper
  • 5-6 tablespoons water
  • 4 large green plantains, trimmed, peeled and halved widthwise
  • Vegetable oil, for frying

Pineapple Chili Sauce

  • 3/4 cup pineapple juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoon cornstarch
  • 1 teaspoon hot chili oil

Steps

Sweet & Salty Plantain Curly “Fries” With Pineapple Chili Sauce

  1. In a large bowl, whisk the brown sugar, paprika, flour, salt and pepper. Add the water to form a thin batter. Set aside.
  2. Push a skewer into each plantain half.
  3. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains. Toss the plantains in the batter.
  4. Fill a wide stock pot or Dutch oven about halfway up with vegetable oil, and heat to 360°F.
  5. Remove the plantain skewers from the batter, shaking to remove excess coating.
  6. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown.
  7. Transfer to paper towel-lined plate. Season immediately with salt.

Pineapple Chili Sauce

  1. Pour the pineapple juice into a 1-quart pot, along with brown sugar and granulated sugar.
  2. Whisk to combine, and bring to a boil over medium-high heat. Reduce to a simmer, and cook for about 5 minutes.
  3. In a small bowl, whisk together the water, apple cider vinegar and cornstarch.
  4. Stir into the pineapple mixture.
  5. Cook for another 5 minutes, then remove from heat.
  6. Stir in the chili oil. Serve with plantains.