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Plantain Fries With Lime-Cotiga Dip


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Rate this recipe 4.5/5 (8 Votes)


  • 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)


Servings 6
Preparation time 35mins
Cooking time 35mins


Step 1

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.


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