Platanos Fritos Recipe

From Dorothy McNett's Recipe Book.

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Platanos Fritos

From Dorothy McNett's recipes at Very popular tasty side dish for the Pupusas.

1-2 plaintains
corn or peanut oil, for frying
1/3 cup sour cream
2 tablespoons lemon juice or lime juice
1/8 teaspoon cayenne or other red pepper, as desired
semi-coarse sea salt

Peel and slice the plaintains into 3/4 to 1 inch slices. In a heavy bottomed fry pan, heat enough oil to be a depth of about 1/2 inch, to about 325 degrees. Fry the slices about 2 minutes per side. Remove to paper towel lined pan to drain. In a beautiful bowl combine the sour cream, juice and hot pepper. Set aside. Using a meat pounder or the bottom of a glass measuring cup, flatten each plaintain piece to about 1/4 inch thickness. Reheat the oil in the pan to 325 degrees and cook the pieces until lightly browned, again about 2 minutes per side. Drain on paper towels, cool and sprinkle with sea salt. Serve with the dipping sauce.

Recipe created 2011-08-03.

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