Recipe courtesy of The Tastemade Kitchen

Plantain Fries with Chimichurri

Curly fries don't have to be bad for you. Create curly plantain fries at home that are sweet, salty and herby with a killer sauce on the side.
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  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 to 8 servings
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Ingredients

Plantains:

2 1/2 teaspoons onion powder

2 teaspoons ground ginger

1 teaspoon ground nutmeg

1 teaspoon granulated sugar

1/2 teaspoon cayenne

2 teaspoons kosher salt, plus more for seasoning

1 teaspoon ground black pepper

4 large green plantains, trimmed, peeled and halved widthwise

Vegetable oil, for frying 

Chimichurri Sauce:

1 cup cilantro leaves, finely chopped

1 cup parsley leaves, finely chopped

1 tablespoon minced garlic

2 tablespoons minced shallot

2 tablespoons red wine vinegar

3/4 cup olive oil, plus more as needed

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes 

Directions

Special equipment:
8 bamboo skewers
  1. For the plantains: Whisk the onion powder, ginger, nutmeg, sugar, cayenne, salt and pepper together in a small bowl. Set aside.
  2. Push a bamboo skewer into each plantain half. Using a paring knife, slice through a plantain, rotating the fruit with your hand as you cut to create a spiral. Carefully loosen the spiral with your fingers to stretch out the plantain. Repeat with all the plantains. Pour half the spice mixture into a jumbo resealable bag, add the plantain skewers, and shake to coat.
  3. Fill a wide pot or Dutch oven about halfway with vegetable oil and heat to 360 degrees F. Fry the plantain skewers in batches until golden brown, 2 1/2 to 3 minutes. Transfer to a paper towel-lined plate. Season immediately with the remaining spice mixture.
  4. For the chimichurri sauce: Whisk together the cilantro, parsley, garlic, shallot, vinegar and olive oil. Whisk in the salt, pepper and red pepper flakes. Serve with the plantains. 
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