Thursday, March 15, 2018

Paleo Plantain French Fries

When you are limited on where your starches come from in a paleo diet, you get creative.

Ladies and Gentleman, the plantain french fry!

Paleo Plantain French Fries

NO, they don't taste exactly like a potato french fry. Of course they don't. They are made from a plantain, not a potato, so don't sit and whine that they aren't the same. They aren't gonna be the same, whiner.

But I'd rather have a salty, crispy-tender plantain fry to munch on than NONE at all.

And I'll leave off the six pounds I've lost in the past two weeks, too.

Thank you, meat and veggies.

Want to make them? We used three plantains for two of us.

  • green plantains with no yellowing
  • coconut oil
  • kosher salt

Special Tools:
  • a bowl or colander
  • paper towel
  • paring knife
  • skimmer or slotted metal spatula

  1. Place the paper towel in the bowl or colander. It will absorb some of the oil from the fries.
  2. Using a paring knife, cut off the tops and bottoms of the plantains. Score through the skin along the natural ridges of the plantain. Slide your thumb under the end of one of the strips and pop the skin up. Slide your thumb up the plantain to remove the strip. Peel all of the plantains completely. 
  3. Start heating the coconut oil in a small saucepan over medium heat. You want a depth that will more than coat the french fry, about 1/2 an inch. (And don't worry about waste. You can reuse this oil to make more fries another time.)
  4. Meanwhile, cut a plantain in half crosswise. Now cut the halves in half lengthwise. Cut the four pieces in half lengthwise again. Turn those pieces on their sides and cut them in half. You may have a few pieces that need turning and cutting in half one more time, depending on the size of your plantains. You should have square-ish fries. Repeat for all of the plantains.
  5. Look back to the oil. You want it hot but not smoking. Test it by tossing in a scrap of plantain. If it immediately bubbles rapidly, it's ready.
  6. Carefully drop in a small handful of fries. Stir gently to move the fries around a bit so they don't stick together. Fry until the plantains are a nice golden brown, stirring occasionally. Remove them from the oil with the skimmer or spatula, tapping the skimmer on the side of the saucepan to allow excess oil to drip back into the saucepan. Dump the fries into the paper towel-lined bowl and immediately sprinkle with kosher salt. 
  7. Repeat until all the fries are done. If you want to keep the fries warm in the oven, you can do so, but I liked snacking while I fried...


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