Arugula Dipping Sauce:
- 1 bunch arugula, leaves only, coarsely chopped
- 1 serrano chile, stemmed, seeded and minced
- 2 cloves garlic, finely chopped
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil for deep frying
- 2 large green plantains, peeled and cut into 1-inch diagonal slices
- Salt to taste
In a food processor, combine all the ingredients for the sauce and pulse together, scraping down the sides of the bowl as necessary, until smooth. Cover with plastic and refrigerate until serving, but not more than 2 hours.
In a large heavy saucepan or deep-fat fryer, heat about 3 inches of vegetable oil to 375 degrees. Deep fry the plantain slices, in batches if necessary to prevent overcrowding, for about 5 minutes, or until they just begin to turn golden. Remove the plantains with a slotted spoon and drain on paper towels. When the slices are slightly cooled, place a paper towel on the top of each one and flatten slightly with the palm of your hand to about half their thickness.
Return the plantains to the hot oil and fry until golden brown, 3 to 4 minutes more. Transfer to plates lined with fresh paper towels, drain briefly and sprinkle with salt to taste. Serve warm, accompanied by the dipping sauce.