Plantain Fries With Lime-Cotiga Dip
- 3 large plantains
- Olive oil
- Vegetable oil
- 1 clove garlic, peeled and slightly crushed
- Salt (optional)
- Fresh Italian (flat-leaf) parsley
- leaves (optional)
- Lime-Cotija Dip (recipe below in directions)
Preparation time 35mins
Cooking time 35mins
Cut plantains crosswise into halves or thirds. Using the tip of a paring knife, cut lengthwise through skin on each section; peel each section. Discard peels. Slice each peeled section lengthwise into 1/4-inch slices.
In a heavy skillet, combine a mix of olive oil and vegetable oil, enough for a depth of l/2 inch. Add garlic clove; heat over medium-high heat, mashing the garlic with a metal spatula to release its oils. Remove and discard garlic before it browns.
Add plantain pieces, in batches, to hot oil; fry until pieces are golden brown. Drain plantains on paper towels. If desired, sprinkle plantains lightly with salt and parsley leaves. Serve hot with Lime-Cotija Dip.
LIME-COTIJA DIP: In a small bowl, combine l/z cup mayonnaise; 1/2 cup grated Cotija cheese; 1 tablespoon lime juice; 1 tablespoon snipped fresh parsley; and 1 clove garlic, minced. Stir until well mixed. Stir in bottled hot pepper sauce to taste. Chill for 30 minutes before serving.