As I was scanning the recipes for Seville sour oranges I saw one for fried plantains. I thought that the plantains would do well with a sweet and sour sauce. I decided that it would make a good side for my taco dinner.
After Dinner Note: Jan was initially hesitant to have fried plantains; she has had mushy ones in the past. Twice frying them to a crispy delight and the sweet and tart sauce won her over. She was making up excuses by the end of the meal, “I am full, but they probably won’t keep.”
The only problem with my original recipe was that there was not enough sauce. I doubled the sauce quantities in the posted recipe.
Karl’s Fried Plantains with Seville Sour Orange Sauce
2 green plantains
¼ cup peanut oil
½ cup Seville sour orange juice
2 Tbs. brown sugar
2 tsp. cinnamon, ground
Pinch clove, ground
Pinch kosher salt
1. Peel and slice the plantains about one half inch thick on the diagonal.
2. Add the oil to a large pan and fry the plantains until golden brown.
3. Remove the slices from the pan and cool them slightly. Press the slices flat to about 1/8 of an inch thick.
Tip: A bacon press or flat pot lid works very well for this task.
4. Fry the slices a second time until crispy.
Tip: Keep a close eye on them as you are frying. They go from crispy to burnt in seconds.
5. Remove the plantains to a paper towel and pout off any excess remaining oil.
Tip: You want only a thin layer of oil remaining in the pan.
6. Add the juice, sugar and spices to the pan and cook for 4-5 minutes, until it has started to thicken.
7. Move the plantains to a serving plate and spoon the sauce over them.