Fried Green Plantains and Mango Avocado Salsa
Experience the vibrant flavors of summer with this delicious Fried Green Plantains and Mango Avocado Salsa. Crispy, savory plantains paired with a fresh mango and avocado salsa make for an irresistible snack or appetizer that everyone will love. Enjoy a taste of the tropics tonight!
Equipment
- Skillet
- Frying Pan
- Oven
- Peeler
- Chef's Knife
- Cutting Board
Ingredients
- 4 cups Coconut Oil
- 4 Green Plantains about 2 pounds
- Diamond Crystal Kosher Salt
- 2 cups Diced Ripe Mango about 2 mangos
- 1 cup Diced Hass Avocado 1 medium avocado
- ½ cup Finely Diced Red Onion
- ¼ cup Minced Fresh Cilantro
- 2 tablespoons Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- big pinch Diamond Crystal Kosher Salt
- ¼ teaspoon Red Pepper Flakes
- Juice from 1 Lime
Instructions
- First, let’s make the fried plantains. Begin by heating your fat of choice, preferably coconut oil, in a large Dutch oven over medium heat until it reaches 325°F. This temperature is crucial; it ensures the plantains fry to perfection.
- While the oil heats up, take the green plantains and cut off both ends. Be sure to use super-green plantains, which will give you the best results. If you can only find ripe ones, ask your produce vendor for green ones from the back.
- Next, with a sharp knife, cut a shallow line down the length of each plantain. It’s important not to cut into the fruit itself. Once that’s done, slice each plantain into three even pieces, about 2 inches long. I prefer larger pieces, but feel free to cut them smaller if you like.
- When the oil is ready, carefully lower the plantains into the bubbling fat. You should see immediate bubbling around them, which indicates they are frying correctly. Fry the pieces for around 3 to 5 minutes, turning them occasionally until they turn a lovely golden yellow.
- Once fried, transfer the plantains to a paper towel-lined baking sheet to drain any excess oil. Here’s where the magic begins: take each fried plantain and place it between two pieces of parchment paper.
- Smash each plantain with a meat pounder, tortilla press, or any flat, heavy object to create a thin patty, about ¼ inch thick. Repeat this process until all plantain pieces are flattened.
- Be cautious; if the patties are too thin, they might crumble when fried again. You want them to be thin enough to ensure a nice crunch but not too fragile.
- Now, bring the temperature of the oil up to 350°F. Fry the flattened plantains in batches, about two to three at a time, for another 5 to 7 minutes until they’re crispy. Avoid overcrowding the pan, as this can lower the oil's temperature.
- These crunchy delights are ready when they sound hard and hollow when flicked. Carefully remove them from the oil and let them cool on a metal rack, repeating with the remaining batches.
- Sprinkle the fried green plantains with coarse salt while they’re still hot and set them aside as you prepare the salsa.
- For the salsa, start by dicing two ripe mangos. I like to peel them first and cut around the flat seed in the center. Don’t forget to save some flesh to snack on!
- In a bowl, combine the diced mango, cubed avocado, finely diced red onion, minced cilantro, olive oil, freshly ground black pepper, kosher salt, red pepper flakes, and lime juice. Toss everything together gently, ensuring all ingredients are well mixed. Adjust the seasoning as necessary.
- Serve the Fried Green Plantains and Mango Avocado Salsa immediately for the best flavor and texture. Enjoy!