A warm, gooey berry crostata dish that is excellent. With a generous dollop of vanilla ice cream, it’s ideal.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 1 quart vegetable oil for frying, or as needed
- 1 small onion, cut into chunks
- 3 tablespoons grated fresh ginger, or more to taste
- 2 whole cloves, crushed
- 5 ripe plantains, diced into 1/3-inch chunks
- 3 tablespoons ground chile pepper
- salt to taste
Instructions
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- While the oil is heating, purée onion in a blender until smooth. Stir in ginger and cloves.
- Place plantains in a bowl and pour onion mixture over top. Add chile pepper and salt; mix until plantains are coated.
- Fry plantains in the hot oil until browned on all sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-line plate.
- Yellow plantains are also suitable to use. You can grate onion with a box grater if you don’t have a blender.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
I used a sprinkling of cayenne pepper instead of the chili pepper ( because that was what I had on hand). My frying time was somewhat longer than the 5 minutes described ( because my family likes things a little darker and crispier).