Categories: appetizer, spring, summer

Ingredients

• 2 large green plantains
• 4 cups cold water
• 1 teaspoon salt, plus more for sprinkling
• 1 crushed clove garlic (optional)
• 1 cup peanut oil
• DIP:
• 1 tablespoon unsalted butter
• 1 small onion, chopped
• 2 scallions (whites and 2 inches of the green), chopped
• 2 large cloves garlic, chopped
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1 small bunch fresh cilantro tops with tender stems only, coarsely chopped
• 1 cup chicken broth
• 1 teaspoon cornstarch dissolved in 1/4 cup of cold water
• Salt and pepper to taste

Directions

1. Cut off the ends of the plantains, then use a small knife to cut a slit along their natural ridges. Pry the skin loose from the fruit, using the knife if necessary, and then pull it off.
2. Cut the plantains crosswise into 1-inch rounds. Place them in a bowl with the water, salt, and garlic for 30 minutes.
3. In a medium-size pot or frying pan, heat the oil to 325º. Drain the plantain slices and dry them with paper towels.
4. Fry a few rounds at a time, turning them occasionally until golden (not brown) and tender when pierced with a knife, about 5 minutes. Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
5. Place the fried slices one by one between two pieces of wax or brown paper on a cutting board. Gently press each slice with a mallet or a rolling pin into rounds about 1/3-inch thick and 2 inches in diameter.
6. When all the slices are pressed, heat the oil to 375º, then refry the plantain slices until golden brown and crispy on the outside and tender on the inside, about 3 minutes. Drain the rounds on paper towels and sprinkle them with salt. If you’re making large quantities, you can keep the rounds in a warm oven until all are fried.

7. DIP:

8. In a small skillet over medium heat, melt the butter, then add the onion, scallions, garlic, oregano, and cumin. Sauté the mixture, stirring occasionally, until the onions are tender, about 5 minutes.

9. Place the onion mixture in a blender or food processor with the cilantro and chicken broth and process until pureed.

10. Return the puree to the skillet, and cook for 5 minutes, stirring until it comes to a boil.

11. Reduce the heat to low and stir in the cornstarch mixture. Continue to cook, stirring until the liquid returns to a boil. Simmer for a few minutes until the sauce thickens. Season the sauce with salt and pepper to taste. Makes about 1 1/2 cups.

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