- 2 large extra-ripe plantains, peeled
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 large egg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 3 1/2 cups fried onions (one 6-ounce can)
- Hot sauce, for serving
Slice the plantains 3/4 inch thick on the diagonal. Heat 1 1/2 tablespoons each butter and vegetable oil in a nonstick skillet over medium-high heat. Working in batches, cook the plantains until golden, about 5 minutes per side. Drain on paper towels, reserving the skillet.
Put the flour in a shallow dish. Whisk the milk, egg, allspice and cayenne in another dish. Lightly crush the fried onions into a third dish. Dredge the plantains in the flour, dip in the milk mixture, then press into the fried onions, turning to coat.
Heat the remaining 1 1/2 tablespoons each butter and vegetable oil in the reserved skillet over medium heat. Working in batches, fry the plantains until golden and crisp, about 1 minute per side. Drain on paper towels. Serve with the hot sauce.
Photograph by Andrew Mccaul