6 servings
PREP TIME
10 minutes
COOKING TIME
10 minutes
TOTAL TIME
20 minutes
5 ripe plantains
1 bird’s-eye chile, seeded and minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 cup rice flour
1 teaspoon kosher salt
½ teaspoon freshly groundblack pepper
vegetable oil for frying
harissa paste for serving
Traditionally, this dish is made with sweet plantains that are mixed into a batter, fried, and dusted with powdered sugar. But we do a savory version.
An ice cream scoop will help you get that perfect shape: scoop out the mixture and fry it in hot oil.
Using a hand mixer or food processor, pulse the raw plantains to a chunky paste.
Transfer the paste to a bowl and stir in the chile, parsley, cilantro, rice flour, salt, and pepper, making sure all of the ingredients are evenly distributed and combined.
Let the batter rest for about 10 minutes to meld the flavors.
Heat 1 inch of oil in a heavy 8-quart pot over medium-high heat until hot and shimmering but not smoking, about 350°F.
Carefully fry heaping tablespoons of the batter in batches, making sure not to overcrowd the pot. Cook, turning often, until crispy around the edges and golden brown, about 5 minutes.
Using a slotted spoon, transfer the fried plantains to a baking sheet lined with paper towels.
Serve warm with red pepper spread.