Recipe courtesy of The Tastemade Kitchen

Plantain Fries with Pineapple Chili Sauce

Curly fries don't have to be bad for you. Create curly plantain fries at home that are sweet, salty and crunchy 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 tablespoons light-brown sugar

1 tablespoon sweet Hungarian paprika

2 tablespoons all-purpose flour

1 1/2 teaspoons kosher salt, plus extra for seasoning

1/2 teaspoon black pepper

5 to 6 tablespoons water

4 large green plantains, trimmed, peeled and halved widthwise

Vegetable oil, for frying 

Sauce:

3/4 cup pineapple juice

2 tablespoons light-brown sugar

2 tablespoons granulated sugar

1 tablespoon water

1 tablespoon apple cider vinegar

1 1/2 teaspoons cornstarch

1 teaspoon hot chili oil 

Directions

Special equipment:
8 bamboo skewers
  1. For the plantains: Whisk the brown sugar, paprika, flour, salt and pepper together in a large bowl. Add enough water to form a thin batter. 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. Toss the plantains in the batter. 
  3. Fill a wide pot or Dutch oven about halfway with vegetable oil and heat to 360 degrees F. Remove the plantain skewers from the batter and shake to remove excess coating. 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 salt.
  4. Meanwhile, for the sauce: Pour the pineapple juice into a 1-quart pot. Whisk in the brown sugar and granulated sugar. Bring to a boil over medium-high heat. Reduce to a simmer, and cook for about 5 minutes.
  5. Whisk together the water, vinegar and cornstarch in a small bowl. Stir into the pineapple mixture. Cook for another 5 minutes, then remove from the heat. Stir in the chili oil. Serve with the plantains. 
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