Ingredients
1 green plantain
Avocado oil, or other neutral oil, for frying
1 c. water
2 small garlic cloves, minced
1 1/2 tsp. Kosher salt
Juice from 1 small lime
1 tbsp. non-dairy cream cheese (such as Violife brand)
lime juice, to taste
Kosher salt, to taste
handful of cilantro leaves, chopped
1 tbsp. maple sugar
1 tbsp. crushed red pepper flakes
1 tbsp. Kosher salt
1 tbsp. garlic flakes
Preparation
Step 1Make the brine: In a large bowl, whisk all ingredients together. Set aside.Step 2Make the lime sour cream: In a medium-size bowl, whisk the cream cheese and lime juice, to taste. Season with salt, and add the cilantro. Set aside.Step 3Make the chili salt: using a mortar and pestle, or a spice grinder, grind sugar, pepper flakes, salt, and garlic flakes. Set aside.Step 4Fill a large straight-sided skillet or pan with 2" of oil, and heat oil to 300°. (You want to keep the oil between 285° and 300° for this first stage of frying.)Step 5Slice the plantain in half crosswise, then run a sharp knife along the outsides of each half. (This is called scoring; it will help to make peeling the plantain easier.) Slice the plantain to make 2” thick circles.Step 6Fry the plantain circles for about 3 minutes, or until golden yellow. Transfer the plantains to a baking sheet or large plate. While still warm, use a cup or tortilla press that has been lightly oiled, and flatten the plantains into a disks. Once flattened, add the plantains to the brine so that they are fully immersed, and then immediately remove them.Step 7Raise the temperature of the oil to 350°. Add the flattened plantains to the hot oil for a second fry, and cook for about 2 to 3 minutes, or until they are golden. Transfer the plantain circles to a paper towel-lined baking sheet or large plate. Step 8Transfer the plantain to a bowl, and season with the chili garlic salt. Serve with the lime sour cream.
Got ripe plantains on hand? Try our maduros recipe! Made this? Let us know how it went in the comment section below!
