Ingredients Jump to Instructions ↓

  1. 2 large extra-ripe plantains, peeled

  2. 3 tablespoons unsalted butter

  3. 3 tablespoons vegetable oil

  4. 3/4 cup all-purpose flour

  5. 3/4 cup milk

  6. 1 large egg

  7. 1/4 teaspoon ground allspice

  8. 1/8 teaspoon cayenne pepper

  9. 3 1/2 cups fried onions (one 6-ounce can) Hot sauce, for serving

Instructions Jump to Ingredients ↑

  1. Slice the plantains 3/4 inch thick on the diagonal. Heat 1 1/2 tablespoons each butter and vegetable oil in a nonstick skillet over medium-high heat. Working in batches, cook the plantains until golden, about 5 minutes per side. Drain on paper towels, reserving the skillet. Put the flour in a shallow dish. Whisk the milk, egg, allspice and cayenne in another dish. Lightly crush the fried onions into a third dish. Dredge the plantains in the flour, dip in the milk mixture, then press into the fried onions, turning to coat. Heat the remaining 1 1/2 tablespoons each butter and vegetable oil in the reserved skillet over medium heat. Working in batches, fry the plantains until golden and crisp, about 1 minute per side. Drain on paper towels. Serve with the hot sauce. Photograph by Andrew Mccaul


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