Fried Plantains with Guacamole
A few years ago I saw a Good Eats episode featuring fried plantains. They looked and sounded so good, and I made a mental note that I’d have to try them someday. Cut to breakfast a few months ago at Hugo’s Restaurant. They were featuring a special that had plantains as part of the dish, and it was one of the best things I’ve ever had there.
Then back in September, I came across this post, and I’ve been thinking about making fried plantains ever since. The last picture in the post, of the salty plantains with the little bowl of guacamole was just too much to take.
So yesterday when I was at the store and saw some plantains, I knew what I had to do. I grabbed two, which turned out to be the perfect amount for this recipe, the one I’d seen so many years ago. (Or maybe it was months, I have no sense of time when it’s always the same temperature outside.)
I started out by making the guacamole. I used one avocado, because that’s all I had. I added about two tablespoons of chopped shallot, but I sometimes use red onion if I have that instead. I like my guacamole with LOTS of lime juice (or lemon, if that’s what happens to be in the fridge), so I used the juice of half a lime. It was a juicy one. Sometimes those limes are pretty dry, so just use enough for it to taste good to you. Then I added a generous pinch of sea salt. I mashed it all up, tasted it, and did a little dance because it was so good.
Then I prepped everything for the plantains and fried up them according to the recipe, though I think I could have mashed them a teensy bit more and let them go longer on the second fry to get a bit crisper. Even so, they were pretty amazing.
I’m going to make a bold statement now, but I feel that I have to do it… This was one of the best things I’ve ever eaten. The guacamole was perfect thanks to a great avocado (and lime, and shallots, and salt), and the fried plantains were perfection for a starch loving girl like me. It’s like a banana and a potato had a plantain baby, and then I got to fry it up, sprinkle it with salt and dip it in guacamole. Does it get any better than that?