3 large very ripe (blacken) plantains

Vegetable Oil

Kosher Salt


Dipping Sauce

Puree 2 garlic cloves in a food processor with 1/4 cup olive oil.

Add 1 chopped scallion, 2 teaspoons white vinegar

and 1/4 teaspoon each cumin

and red pepper flakes; pulse until combined.


  1. Peel the plantain and cut it into 1-inch chunks.
  2. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides
  3. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
  4. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

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