There is a vast array of plantain recipes that bring to mind some very fun childhood memories. It was a staple in our diet and was probably on the menu at least twice weekly. Whether raw or ripened, they can be boiled, fried, grilled, mashed and paired with sauces, dips or just eaten as is.
This recipe is definitely a plus during game day , movie night or any gathering. So gather these few ingredients and give it a try, you won’t regret it…that I promise you (at least I hope you don’t….)
Crispy Fried Ripe Plantains with Black Bean Salsa
- 2 large Semi Ripe Plantain
- 1/2 liter canola oil (Or vegetable oil)
- 3 vine tomatoes
- 1 small Poblano pepper
- 1 cup Black bean (Cooked)
- I/2 c sweet corn
- 1 small red onions
- I/4 cup chopped cilantro
- Salt and Black Pepper
- Wash and Peel plantain, then thinly slice with a Mandoline slicer or a knife. It’s of essence that they are thin , this definitely helps with crispiness. This also prevents it from soaking up the oil.
- Heat up oil in a 2 quart pan ( half way full )
- When hot, carefully add small portions of plantain and fry for about 3 minutes or until light brown. Remove and set on a paper towel to drain the excess oil.
Black bean salsa
- Preheat oven to 375.
- Wash tomatoes and pepper, wrap in aluminum foil and bake in oven for about 25 minutes. Slice onions and set on separate foil. Also set corn on separate foil for broiling in the next step.
- Open foil with pepper/tomatoes, switch oven to broil to get a nice char on tomatoes and pepper along side onions and corn
- After removing the seeds, add tomatoes, pepper and onions in a food processor, lightly chop and transfer to a bowl
- Add black bean, corn and cilantro, season with salt and pepper and you are all set.
If you make a big batch you can freeze the rest for up to two weeks. When ready to dig in again, its tastier baked. Fell free to reheat on the stove but microwaving (if that’s a word ) is my least recommended direction to take with this.