- 2 large green plantains
- vegetable oil for frying
- coarse sea salt
- large pinch of chilli powder
- 1/2 cup sour cream
- 1 tbsp paprika
To Make:
1. Green plantains can be difficult to peel - here is how you do it. Fill a sink with warm-hottish water. Cut the ends off the plantains , make 3-4 slits lengthways through the skin, then leave to soak in the water for 20-25 minutes. Once soaked, you can easily peel them by running your fingers under the skin. Slice the plantains 0.3cm thick
2. Half fill a deep fat fryer or deep heavy based saucepan with the oil and heat it to 180C.
3. Drop the plantains slices, a few at a time, into the oil and fry until golden and crisp. Drain on kitchen paper; season with salt and a touch of chilli powder, toss gently
4. Mix sour cream and paprika thoroughly.
5. Serve with dipping sauce.
