Mariquitas de Platános con Mojo Vinegreta/Plantain Chips with Garlic Dip
When you want a Cuban snack or appetizer, try Hungry Sofia‘s plantain chips with garlic dip. Instead of cutting them into round chips, a vegetable peeler was used to get strips of plantains; a mandolin slicer would achieve this as well.
2 large green plantains (no yellow spots), peeled
Grapeseed, vegetable or peanut oil for frying
4-6 garlic cloves, peeled
1 teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup of orange juice
¼ cup of lime juice
Salt and freshly ground black pepper to taste
1 cup extra virgin olive oil
Directions: For the chips, cut the plantains in half crosswise. Using a vegetable peeler, pare each plantain half lengthwise in ribbon-like shavings. If not immediately frying, the shavings can be placed in a bowl and covered with cold water to soak for 30 minutes. Drain and pat dry with paper towels before frying.
In a heavy skillet or deep fryer, heat 2 inches of oil over medium-high heat to 375 degrees Fahrenheit or until plantains slice sizzles when it touches the oil. Add the plantain slices to the oil 5 to 6 at a time, turning them with a slotted spoon until they are crisp, about 1 to 2 minutes. Be careful not to overcrowd the skillet or the oil temperature will fall and the plantains will absorb too much oil and become soggy. Remove plantains from oil and drain on paper towels. Sprinkle with salt and serve with vinaigrette.
To make the vinaigrette mash the garlic with one teaspoon of salt to form a smooth paste. Using a food processor, combine the garlic paste, orange juice, and lime juice. With the motor running, slowly add the olive oil in a steady stream until smooth. The ingredients can also be mashed together in a mortar and pestle.