Skip to main content

Fried Plantain Chips with Spicy Tamarind Sauce

With Mazola® Corn Oil

Created By Bianca Osbourne

Serving Size Icon

SERVING SIZE

3 PEOPLE

Total Time Icon

TOTAL TIME

1 HOUR

Skill Level Icon

SKILL LEVEL

BEGINNER

Ingredients:

Plantain Chips:

  • 1 L Mazola Corn Oil, for deep-frying
  • 2 green plantains, peeled and sliced 1/8-inch thick
  • 1 tsp cloves
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt

Spicy Tamarind Sauce:

  • 3 ½ cups water
  • 14-16 ounces seedless tamarind pulp (see Tips), broken into 1-inch chunks
  • ½ cup lime juice
  • 1 ¼ cups packed light or dark brown sugar
  • ⅔ cup Caribbean Pepper Sauce

Instructions:

FOR THE PLANTAIN CHIPS:

  1. In a bowl combine the salt, cloves, paprika and garlic powder; set aside.
  2. Heat Mazola Corn Oil in a deep fryer to 375 degrees F.
  3. Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes.
  4. Drain in a large bowl lined with paper towels, and season with spice blend while still warm.

FOR THE SPICY TAMARIND SAUCE:

  1. Combine water and tamarind pulp in a large saucepan. Bring to a lively simmer over high heat, reduce heat to maintain a simmer and cook, pressing on the pulp against the side of the pan, for 3 minutes. Let stand, covered, for 15 minutes.
  2. Pass the tamarind mixture through a fine-mesh sieve in batches, stirring and firmly pressing on the solids, into a large bowl. Periodically scrape off the thick liquid clinging to the bottom of the sieve. You should get 2 1/2 to 3 cups. (Take your time with this process for the best results; it can take up to 10 minutes.) Whisk in lime juice, brown sugar and pepper sauce.

Created By Bianca Osbourne

en_CAEnglish (Canada)