MEMBER RECIPE
RobbyRobbs Sweet and Fire Plantains Recipe
By RobbyRobb
Difficulty: Easy |
Total Time:
30 minutes
|
Active Time:
|
Makes:
about 72 slices depending on Plantain size.
I have been reading Robb Walsh book Sex, Death and Oysters. In it he refers to a Dish at Gallitores in New Orleans of deep fried Eggplant wedges served table side with a mixture of sugar and Tabasco. Since I did not have Eggplant handy I did have some leftover Plantains from a Mufungo I made recently. I sliced them up fried and served with the mixture.
The sweet hot taste was enjoyed by all that tried.
INGREDIENTS
- Oil for frying
- Plantains, I used 3 that were in yellow stage
- 1/2 cup powdered sugar
- teaspoon of Tabasco
INSTRUCTIONS
- Peel and slice Plantains 1/4" thick and soak in salted water while oil comes to 350 degrees.
- Mix powdered sugar and Tabasco together in small bowl.
- Fry Plantains in hot oil until edges start to turn brown, remove and drain on cooling rack.
- Serve warm Plantains on platter with bowl of dipping sauce.
Member recipes are not tested by the CHOW food team.
New use for leftover Plantains.