Side Pannel
Plantain Chips, Fufu And Salsa
Plantain Chips, Fufu And Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 3 c Canola oil
- 2 Green plantains, peeled and
- -thinly; sliced lengthwise
- Salt; to taste
- Garlic powder; to taste
Directions
SALSA
1 lg Cucumber; finely chopped
2 sm Tomatoes, seeded and; cut
-into 1/2 in dice
1 Red onion; diced
1 1/2 Jalapeno chilies; seeded
-minced
1 Lemon; juiced
1/3 c Extra-virgin olive oil
2 tb Cilantro; chopped
2 tb Red wine vinegar
2 tb Freshly ground pepper
FUFU
12 sl Bacon; diced
1 sm Onion cut into; 1/2 inch
-cubes
3 Brown plantains peeled; cut
-into 1 inch cubes
1. For plantain chips, heat Canola oil in deep-fryer or heavy saucepan to
350 degrees. Add half of the plantain slices; fry until golden brown and
crisp, 3 to 4 minutes. Drain on paper towels; sprinkle with salt and garlic
powder. Repeat with remaining green plantains.
2. For salsa, mix cucumber peel, tomatoes, red onion, jalapeno, lemon
juice, olive oil, cilantro and vinegar in medium non-reactive bowl. Season
to taste with salt and pepper; set aside.
3. For Fufu, fry bacon in medium skillet over medium-high heat until crisp,
4 to 5 minutes. Transfer to plate lined with paper towels. Lower heat to
medium; add onion. Cook until translucent, about 2 minutes. Add to plate of
bacon; set aside. Fill large pan halfway with water; heat to boil over high
heat. Add brown plantain cubes, reduce heat and simmer until plantains are
soft, about 15 minutes. Drain plantains; transfer to large bowl. Mash
plantains using potato masher or fork. Fold in bacon and onion; season to
taste with salt.
4. Mound Fufu in center of large serving plate. Spoon salsa on top of Fufu,
and press fried plantains into sides of mound. Serve.
Nutrition information per serving: Calories 915; Fat 61 g; Saturated fat 14
g; % calories from fat 57; Cholesterol 50 mg; Sodium 930 mg; Carbohydrates
80 g; Protein 22 g; Fiber 6 g
Contributor: Douglas Rodriguez
1 lg Cucumber; finely chopped
2 sm Tomatoes, seeded and; cut
-into 1/2 in dice
1 Red onion; diced
1 1/2 Jalapeno chilies; seeded
-minced
1 Lemon; juiced
1/3 c Extra-virgin olive oil
2 tb Cilantro; chopped
2 tb Red wine vinegar
2 tb Freshly ground pepper
FUFU
12 sl Bacon; diced
1 sm Onion cut into; 1/2 inch
-cubes
3 Brown plantains peeled; cut
-into 1 inch cubes
1. For plantain chips, heat Canola oil in deep-fryer or heavy saucepan to
350 degrees. Add half of the plantain slices; fry until golden brown and
crisp, 3 to 4 minutes. Drain on paper towels; sprinkle with salt and garlic
powder. Repeat with remaining green plantains.
2. For salsa, mix cucumber peel, tomatoes, red onion, jalapeno, lemon
juice, olive oil, cilantro and vinegar in medium non-reactive bowl. Season
to taste with salt and pepper; set aside.
3. For Fufu, fry bacon in medium skillet over medium-high heat until crisp,
4 to 5 minutes. Transfer to plate lined with paper towels. Lower heat to
medium; add onion. Cook until translucent, about 2 minutes. Add to plate of
bacon; set aside. Fill large pan halfway with water; heat to boil over high
heat. Add brown plantain cubes, reduce heat and simmer until plantains are
soft, about 15 minutes. Drain plantains; transfer to large bowl. Mash
plantains using potato masher or fork. Fold in bacon and onion; season to
taste with salt.
4. Mound Fufu in center of large serving plate. Spoon salsa on top of Fufu,
and press fried plantains into sides of mound. Serve.
Nutrition information per serving: Calories 915; Fat 61 g; Saturated fat 14
g; % calories from fat 57; Cholesterol 50 mg; Sodium 930 mg; Carbohydrates
80 g; Protein 22 g; Fiber 6 g
Contributor: Douglas Rodriguez
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