Name: Onion-Crusted Plantains
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4-6
Ingredients: 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

Directions

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

Recipe courtesy Food Network Magaine

Onion-Crusted Plantains

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