Ingredients
Scale
- 2 large green plantains
- about 3 cups vegetable or coconut oil
- sea salt and freshly ground black pepper
- 1 large avocado, pitted and sliced
- 1 bunch scallions, chopped
- 2 tablespoons fresh lime juice, or to taste
- 4 ounces Manchego cheese, grated (about 1 cup)
- 1 bunch chopped fresh cilantro
- 1/4 cup Spicy West Indian Salsa Verde (found on page 122 in their cookbook)
Instructions
- Cut off both ends of each plantain and, with the tip of a paring
- knife, score lengthwise along the ridges of the plantain skin; peel
- away the skin. Cut the plantains into 2-inch-thick pieces and
- sprinkle with salt.
- Heat about 4 inches oil in a large pot over high heat. Once the
- oil is very hot, drop the plantain pieces into the oil and fry for
- about 2 minutes. Transfer the plantains to a plate lined with paper
- towels to drain. Reserve the oil in the pot.
- Spread a clean dish cloth on a work surface, place 1 piece of
- fried plantain on the cloth, and fold the cloth over the plantain;
- press hard with the heel of your hand to flatten the plantain to
- about 1/2 inch thick. Repeat with the remaining pieces of plantain.
- Once all the plantains are pressed, heat the oil up again and fry
- the plantains for 3 minutes more, or until golden brown. Transfer
- to a plate lined with fresh paper towels to drain. Season with salt.
- In a small bowl, mash together the avocado with the scallions, a
- pinch of salt and the lime juice.
- Place some mashed avocado on top of each pressed plantain and
- top with cheese, cilantro and a generous drizzle of spicy salsa
- verde.
- Category: Appitizer
- Cuisine: Caribbean