SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us this family recipe for crispy, sweet plantains. She recommends using very ripe plantains, which should have black-and-yellow-streaked skin.
Yield: serves 4
- Canola oil, for frying
- 2 medium ripe sweet plantains, peeled and cut into 1" pieces
- <sup>1</sup>⁄<sub>2</sub> red onion, finely chopped
- Kosher salt, to taste
- Pour oil to a depth of 2" in a 5-qt. Dutch oven over medium-high; heat until a deep-fry thermometer registers 375°. Add the plantains and cook, stirring occasionally, until deep golden brown, about 5 minutes. Using a slotted spoon, transfer plantains to paper towels. Season with salt, transfer plantains to a serving bowl, and toss with the onions. Serve hot or at room temperature.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.