Crispy Smashed Plantains with Scallion Salsa

Crispy Smashed Plantains with Scallion Salsa

Ripe plantains, fried until caramelized at the edges and crushed flat so every bite has crunch and sweetness at once. Paired with a bright, sharp scallion and lime salsa, it is the kind of quick, late-night plate that makes a simple meal feel like a treat.

You need

• 2 large ripe plantains, yellow with black spots (about 1 pound / 450 g total)
• 1/4 cup neutral oil, such as canola or vegetable (60 ml)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 1 bunch scallions, thinly sliced (about 1/2 cup)
• 1 small jalapeno, seeded and finely minced
• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons olive oil (30 ml)
• 1 tablespoon chopped fresh cilantro
• Flaky salt for finishing

Method

1. Peel the plantains: cut off both ends, score the skin lengthwise with a knife, and pry it off with your thumb. Cut each plantain into 1-inch (2.5 cm) thick rounds on a slight diagonal.
2. Make the salsa: in a small bowl, combine the scallions, jalapeno, lime juice, olive oil, and cilantro. Season with a pinch of kosher salt and set aside so the flavors can meet while you cook.
3. Heat the neutral oil in a heavy skillet over medium-high heat, about 350 F (175 C), until a plantain round sizzles steadily when dropped in.
4. Fry the plantain rounds in a single layer for 2 to 3 minutes per side, until deep golden and caramelized at the edges. Work in batches so the pan is not crowded.
5. Transfer the rounds to a cutting board or a sheet of parchment. Using the bottom of a sturdy glass or a flat-bottomed pan, press each round to about 1/4 inch (6 mm) thick.
6. Return the smashed plantains to the hot oil and fry 1 to 2 minutes more per side, until crisp and browned at the edges, with the centers soft and creamy.
7. Drain on a rack or paper towels. While still hot, sprinkle with the kosher salt, smoked paprika, and a pinch of flaky salt.
8. Spoon the scallion salsa over the plantains just before serving so they stay crisp. Serve right away.