About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Fried Plantains with Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion
About This Recipe
|Yield:||Makes about 24 fried plantains, serving 4 to 6|
|Active time:||45 minutes|
|Total time:||45 minutes|
|This recipe appears in:||The Vegan Experience Days 20 and 21: The Vegan Super Bowl Snack Challenge|
- 2 quarts vegetable oil
- 4 green plantains, peeled and cut into 1-inch segments
- 2 poblano peppers
- 1 (15-ounce) can black beans, drained
- 1 (4-ounce) can chopped green chiles
- 1 to 2 avocados, thinly sliced
- Kosher salt
- 1 batch pickled red onions
- 3 tablespoons freshly chopped cilantro
In a large wok or Dutch oven, heat oil to 300°F. Add plantains and cook until pierced easily with a knife, but not browned, about 8 minutes. Transfer to a paper towel-lined plate and set aside.
Place poblano chiles directly over the flame of a gas burner or as close as possible to the broiler element of an electric oven. Cook, turning occasionally, until deeply charred and blacked on all sides and completely tender, about 8 minutes. Wrap with foil and set aside.
Combine black beans and chopped chiles in a small bowl. Press with back of form to mash lightly.
Carefully peel poblanos under cold running water (or if you can, peel them without rinsing them). Discard stem an seeds and slice flesh into thin strips.
Smash each plantain under a metal can to about 1/4-inch thick. Reheat oil to 400°F. Add plantains (working in batches if necessary). Adjust heat to maintain a temperature of 350°F to 375°F. Fry, agitating occasionally, until plantains are golden brown and crisp, about 4 minutes. Transfer to a paper towel-lined plate and season with kosher salt.
To serve, spread each plantain with some bean mixture, a slice of avocado, a few strips of pepper, some pickled red onions (along with a jalapeño or serrano slice from the pickles), and a sprinkle of cilantro.