Onion-Crusted Plantains
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
46
Spice
38
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 large
Ripe Plantains (extra-, peeled)3 tbsps
Unsalted Butter3 tbsps
Vegetable Oil3 cup
All-Purpose Flour3 cup
Milk1 large
Egg1 tsp
Ground Allspice1 tsp
Cayenne PepperDirections:
1
Slice the plantains 3/4 inch thick on the diagonal
2
Heat 1 1/2 tablespoons each butter and vegetable oil in a nonstick skillet over medium-high heat
3
Working in batches, cook the plantains until golden, about 5 minutes per side
4
Drain on paper towels, reserving the skillet
5
Put the flour in a shallow dish
6
Whisk the milk, egg, allspice and cayenne in another dish
7
Lightly crush the fried onions into a third dish
8
Dredge the plantains in the flour, dip in the milk mixture, then press into the fried onions, turning to coat
9
Heat the remaining 1 1/2 tablespoons each butter and vegetable oil in the reserved skillet over medium heat
10
Working in batches, fry the plantains until golden and crisp, about 1 minute per side
11
Drain on paper towels
12
Serve with the hot sauce
13
Photograph by Andrew Mccaul