I made Peruvian-style whole roast chicken the other week for some friends and in thinking of what sides should go along with it I decided to make fried plantains. The last time I had Peruvian chicken was in Baltimore (which was to die for) and we got yucca fries with them. I know yucca and plantains aren’t the same at all but maybe because because they’re both fairly “exotic” and both fried, it totally made sense in my head to make fried plantains with the chicken. And yes, they went together fantastically.
The recipe is from Guy Fieri. His recipe has directions for a sweet and hot sauce to dip the plantains in but I didn’t bother since I had made the Peruvian green sauce for the chicken.
Canola oil (for frying)
1/4 cup minced garlic
Red pepper flakes
Salt & pepper
Optional: 1 lime
1. Remove the peel of the plantain and cut into 1 inch thick diagonal pieces.
2. When the oil is hot, fry the plantains on both sides until golden brown.
3. Drain the fried plantain on a paper bag or paper towel and sprinkle minced garlic onto each piece. Then with a flat bottomed (and heat proof) glass bowl, smash the plantain pieces flat, to half their original thickness.
4. Re-fry the flattened plantain pieces until dark golden brown. Drain them onto a paper bag/paper towel again and while hot, evenly sprinkle salt, red pepper flakes, and cayenne pepper onto each piece. Optional: squeeze lime juice before serving.
They were quite tasty with the chicken and coleslaw (which was another side I made) but they were also very good by themselves! Since they’re twice fried, they’re not really part of a healthy meal but if you can’t indulge once in a while, where’s the joy in living? :)
P.S. Since I keep talking about this chicken, it wouldn’t be right if I didn’t at least include a photo of it in this post, no?