Crispy Battered Plantains the Editors of Publications International, Ltd.
Makes 8 servings
|4||large black-skinned plantains, peeled and cut into quarters|
|1/2||cup masa harina, divided|
|1/2||cup cold water|
|Vanilla ice cream (optional)|
- Combine sugar and cinnamon in a medium bowl; set aside. Roll plantains in 1/4 cup masa harina; set aside.
- Beat egg in medium bowl. Add cornstarch, remaining 1/4 cup masa harina and water, blending until smooth.
- Heat 1-inch oil in a heavy skillet over medium-high heat until oil is 375°F; adjust heat to maintain temperature. Dip plantain pieces in batter and fry 2 to 3 pieces at a time until both sides are golden brown. Repeat with remaining pieces.
- Drain plantains on paper towels and roll in cinnamon sugar. Serve warm with vanilla ice cream, if desired.
|Saturated Fat||trace g|
|Total Fat||3 g|
|Calories from Fat||13 %|
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