Fried plantains are enjoyed throughout the Caribbean and Latin America. They are a savory—not sweet—treat and you will need to use the unripe green variety for these fries, both for their taste and for their firm texture. I season mine in a Cuban style with lime zest and cayenne to further emphasize their origin, or you can use the Cuban Seasoning on page 118. Needless to say, they are the perfect accompaniment to the Miami Burger (page 51)!
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Stir together the salt, lime zest, and cayenne in a small bowl.
Step 2
Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
Step 3
While the oil is heating, peel the plantains. To peel plantains: use a sharp knife to cut off the top and bottom ends. With the tip of the knife, make one slit in the skin of the plantain from top to bottom. Run the plantain under cold water and use your thumb and fingers to work the peel away from the fruit, beginning at the slit. Cut 1/2 inch off the ends of each plantain, then slice the plantains lengthwise with a U-shaped peeler or a mandoline into very thin strips (about 1/8 inch thick). Cut each strip lengthwise into 1/8-inch-thick fries.
Step 4
Fry in batches, turning frequently, until golden brown, about 45 seconds. Remove with a mesh skimmer to the baking sheet lined with paper towels and season immediately with the salt mixture. Serve hot.
