4 large green plantains, trimmed, peeled and halved widthwise
Vegetable oil, for frying
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
In a small bowl, whisk the onion powder, ginger, nutmeg, sugar, cayenne, salt and pepper. Set aside.
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. Pour half the spice mixture into a jumbo resealable bag, add the plantain skewers, and shake to coat.
Fill a wide 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 remaining spice mixture.
For the chimichurri, whisk together the cilantro, parsley, garlic, shallot, red wine vinegar and olive oil. Season with salt, pepper and red pepper flakes. Serve with plantains.