Spicy Fried Plantains
Inspired by Ready Set Eat, we can’t get enough of Pili Pili Sauce perfected Fried Plantains!
Pili Pili Sauce - Kula Kitchen
- 2 cups canola oil, for frying
- 8 medium mottled sweet plantains, peeled & sliced 1/2" thick
In a medium pot, heat oil over medium heat. Once hot, add garlic, cook and stir for 30 seconds or until garlic begins to brown. Add onion and carrots; cook and stir additional 5 to 7 minutes or until carrots begin to soften. Stir in diced pepper, crushed tomatoes, water, salt, oregano, paprika and cayenne pepper. Reduce heat to medium low and simmer Kula Kitchen’s pili pili sauce, stirring occasionally, 30 minutes or until sauce is thickened and has reduced by about half.
Remove sauce from heat and allow to cool 15 minutes. Once cooled, blend Kula Kitchen pili pili sauce in food processor or blender until smooth. Set aside.
In a 12-inch skillet, heat oil over medium heat. Cooking in batches as necessary, carefully place plantain slices in skillet and fry 2 to 3 minutes on each side or until golden brown. Remove from skillet; drain on paper towels. Cool slightly before serving. Serve fried plantains alongside Kula Kitchen pili pili sauce.
It is important to ensure your plantains are only slightly mottled with black - plantains that are too ripe (mostly or fully black peels) will be too soft to fry! Plantains that are only dotted with small black spots are sweet and soft, but are still starchy enough to withstand the hot oil in which they're fried. And the higher starch content gives the fried plantain a creamy, smooth texture!