An easy appetizer or side; authentic flavors with a modern twist; great with margaritas or beer. Great snack for a party or the family.
3 green plantains
½ fresh lime
sea salt to taste
oil for frying
For Spicy Honey:
1 small bottle honey
1 teaspoon red pepper flakes
1 teaspoon minced fresh garlic
For Lime (Tequila)Sour Cream:
1 8oz. container sour cream
½ lime (plus zest)
1 teaspoon good tequila (opt.)
No nutrition information available
Mince garlic or use prepared. Open honey jar, put garlic and red pepper flake in, stir to incorporate and close. (The earlier this is done, the better the flavors are incorporated.)
Peel plantains and cut into ¾ inch rounds. Zest lime and cut in half.
Use heavy, flat bottomed skillet for frying. Pour ½ inch oil into pan, enough to almost cover plantain slices.
Heat oil until plantains sizzle when inserted.
Brown slices on both sides until golden, turning once, then remove to paper towels to drain. Take oil off heat.
While they rest, take half of lime and squeeze into sour cream container, add zest (and tequila if you want). Stir to incorporate and return to fridge until ready to serve.
When finished, smash plantains to half width with bottom of measuring cup or large spoon. Sprinkle with salt and return to oil, turning once, until crisp on the outside.
When crisp remove from oil and drain on paper towels.
While they drain, squeeze other half of lime over plantains.
Serve on platter with honey and sour cream sauces on the side.