Garlic & Herb Plantain Curly “Fries” With Creamy Cotija Sauce


  • 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
  • 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


  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. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown. Transfer to paper towel-lined plate. Season immediately with kosher salt.
  4. Place the fried plantains into a bowl, and drizzle the garlic and parsley oil on top. Toss or stir to coat.
  5. For the sauce, whisk together the mayonnaise, sour cream and apple cider vinegar, then stir in the cotija cheese and scallions. Serve with plantains.