twice fried, extra delicious
- 2–3 cups oil for frying (I used half coconut oil and half light olive oil)
- 2 cups water
- 1 tablespoon finely ground sea salt
- 4 cloves garlic, (minced or pressed, divided)
- 3 green unripe plantains
- chopped cilantro, (for garnish)
For the Aioli
- 1/2 cup mayonnaise
- 1 tablespoon chipotle paste or chopped chipotle peppers in adobo (or more to taste, depending on the strength of your chipotles)
- 1 teaspoon lime juice
- Heat the oil to 350ºF in a medium pot over medium-high heat; you’ll want lots of room above the oil because it will expand and foam a bit when you add the plantains.
- Combine the water, salt, and most of the garlic in a medium bowl- reserve about one teaspoon of the garlic.
- To peel the plantains, cut off the ends and cut 3-4 lines length-wise through the skin. Use those cuts to peel the skin off. Slice the plantains into 1 inch thick slices.
- Once the oil is shimmering, fry the plantains in batches, about 8-10 at a time, for about 3 minutes. Remove with a slotted spoon.
- With a small heavy skillet or wooden spoon, flatten the plantain chunks to be 1/4 inch thick or so. Dip them in the water and transfer to a clean towel. Set aside, and repeat the frying, flattening and dipping with the remaining plantains.
- Once they are all fried, flattened and dipped, fry them again for 3-4 minutes, or until golden brown and crisp. Remove to a serving platter.
- In a small pan, lightly brown the remaining teaspoon garlic in a tablespoon of oil for 30 seconds or until fragrant. Drizzle over the plantains.
- Serve with chipotle aioli on the side.
To make the aioli:
- Combine the mayonnaise, chipotle paste and lime juice. Season to taste with salt and pepper, if desired.