Fried Green Plantains with Avacado black bean salsa

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk the lime juice, garlic, olive oil, salt, and pepper in a small bowl. Put the avocado, mango, and black beans in a larger bowl. Season with salt and pepper, and toss with half the dressing. Taste for seasoning and set aside.

Step 2

Peel the plantains - there are many ways to do this, often scoring with a knife lengthwise makes it easier. Cut each plantain into six to eight 1-inch pieces

Step 3

Heat 1 inch of oil in a medium sized heavy skillet over medium high heat to 325 degrees. Plantains are forgiving of exact temperature if you don’t have a thermometer. They should take less than 5 min on the first fry, and should not blacken before 2 minutes. Add plantain pieces to oil and cook, turning as needed, until they are just a lit bit darker in color and hollow-sounding with lifted from the oil and tapped, 3-5 minutes. Drain on a large paper towel lined plate. Repeat with all remaining plantain pieces. Using a heavy skillet or the underside of a clean can, press down on the still hot fried plantain chunks until they make 2-3 inch flattish discs. Return these to the frying pan a handful at a time, and fry until lightly bronzed, about 1 min more per side. Drain again and immediately season with salt.

Step 4

Serve the warm plantains with the salad, with the extra dressing on the side to drizzle over the plantains.