Guacamole and Plaintain Appetizer |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Delicious and easy appetizer. I saw a variation of this on Daisy Cooks with crab salad but made it with guacamole. I usually like my guacamole chunky but for this recipe a little on the creamy side is best. The guacamole is savory and the plaintain is slightly sweet and cruncy. A delicious combination! Ingredients:
2 green plantains |
oil (for frying) |
2 ripe avocados |
3 tablespoons lime juice |
1 garlic clove, minced |
1/2 plum tomato, minced |
4 tablespoons onions, minced |
jalapeno pepper, minced to taste |
1 tablespoon chopped cilantro |
salt and pepper |
Directions:
1. Peel plaintains and cut into 1 inch pieces. Soak in salted water for five minutes. Heat oil, medium high. Dry the plaintains and fry just until lightly golden. Remove and drain.
2. Make the guacamole. Combine all ingrediants and cover with plastic wrap (place wrap directly on top of guacamole to prevent discoloration).
3. Place plaintain piece on board and cover with a piece of plastic wrap. With a heavy pan, flatten the plaintain just until it the edges crack, about 1/4 thick.
4. Heat oil until hot and fry the plaintains again, turning often until brown and crispy. Remove from pan, salt and let cool slightly.
5. Place a large dollop of guacamole on top of each and serve.
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