Cook The Book: Plantain Shoestring Fries – a delicious recipe with kosher salt, lime zest, cayenne pepper, peanut oil, green plantains. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Stir together the salt, lime zest, and cayenne in a small bowl.
2
Heat the oil in a heavy-bottomed medium stockpot over medium heat, or a tabletop deep fryer, to 375° F. Line a baking sheet with paper towels and set aside.
3
While the oil is heating, peel the plantains. To peel the plantains: use a sharp knife to cut off the top and bottom ends. With the tip of the knife, make one slit in the skin of the plantain from top to bottom. Run the plantain under cold water and use your thumb and fingers to work the peel away from the fruit, beginning at the slit. Cut 1/2 inch off the ends of each plantain, then slice the plantains lengthwise with a U-shaped peeler or a mandoline into very thin strips ( about 1/8 inch thick). Cut each strip lengthwise into 1/8-inch-thick fries.
4
Fry in batches, turning frequently, until golden brown, about 45 seconds. Remove with a mesh skimmer to the baking sheet lined with paper towels and season immediately with the salt mixture.
1703
kcal
Calories
147
g
Fat
49
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 tablespoon kosher salt, 2 tablespoons grated lime zest, 1/4 teaspoon cayenne pepper, 5 cups peanut oil, and more.
Yes, Cook The Book: Plantain Shoestring Fries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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