Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fried Plantains with Guacamole
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- #29848
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 plantains
oil, for frying
3 ripe avocados
1 small onion, minced
2 small tomatoes, chopped
1 lemon, juiced
1/4 teaspoon salt, or to taste
1/2 clove garlic, minced
1/2 teaspoon black pepper, or to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/4 teaspoon cumin
directions
Gently peel and core the avocados, then mash. Add the onion, tomatoes, lemon juice, and spices and stir gently. Cover tightly with plastic wrap (push the wrap down onto the mixture so that its surface does not turn brown). Refrigerate 1 hour or so before serving.
Peel plantains and slice diagonally length-wise in very thin strips. Fry plantains, a few pieces at a time, in pan of hot oil until they are brown and crunchy. Let them drain on a few sheets of paper towels. Serve plantains with guacamole dip.
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
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