Dodo (Fried Plantains)
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium ripe, deep-yellow plantains (about 2 pounds)
- 1small red onion, peeled and halved
- Canola or other neutral oil, for frying (about 3 cups)
- 1lime, zest removed in strips and julienned, plus 1 tablespoon juice
- 1teaspoon red-pepper flakes
- Kosher salt
Nutritional analysis per serving (6 servings)
362 calories; 27 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 1 gram protein; 466 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off the tips of each plantain. Use a sharp knife to create a slit in the skin along the length of each plantain, carefully making sure not to cut into the flesh. Remove and discard the skin by peeling it apart. Slice each plantain in half lengthwise, then cut into 1-inch pieces.
- Step 2
Thinly slice one onion half, then transfer the slices to a medium bowl. Quarter the remaining onion half lengthwise, and pull the layers apart.
- Step 3
In a large, deep skillet or sauté pan, pour ½ inch oil and heat over medium. When hot, add the larger onion pieces and fry, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove and discard the cooked onion.
- Step 4
Working in batches to avoid crowding, fry the plantains, stirring halfway through, until browned and caramelized at the edges, 10 to 12 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined baking sheet.
- Step 5
While the plantains are frying, toss the sliced onion with the lime juice, red-pepper flakes and a pinch of salt in a large bowl. Let marinate, at least 10 minutes.
- Step 6
Toss the fried plantains in the bowl with the pickled onion mixture while still warm. Add the lime zest and season to taste with salt. Serve immediately.
Private Notes
Comments
Step 3 doesn't make sense. Caramelize the onion for 6 minutes just to discard it? Maybe the idea is to leave the cooking oil with only the bouquet of roast onion, but I believe that caramelized onion left in the dish would complement the plantains better than the pickled onion, especially if caramelized with a large pinch of sugar (as when making French Onion soup from scratch).
No, it means discard. You fry the big pieces to impart their flavor to the oil, then you toss the thin slivers with the lime and pepper. I think the confusion about this springs from less than clear directions about cutting up the onion. You should have two piles: one of thin slices and one of wedges that you separate, each pile being half an onion. As a side note, based on the images the thinly sliced half should be with the grain, not across.
Step 3 doesnt say anything about "caramelizing" the onion. It just says to fry the onion till golden brown and then discard. I think she obviously means to give the oil the flavor of fried onion. Step 4 says to fry the plantains until caramelized on the edges.
Is it possible to air fry plantains?
I absolutely love the sautéed onions. I only had lime juice in the fridge so I covered the thin onions for ten minutes - and walaa!
So I followed the directions and took the big onions out. The dish was sssoooo tasty! And as an added bonus, I munched on those amazing onions while I cooked the rest of the dish. *** Cook’s Privilege!!** Delicious!
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