Chili Lime Plantains

Ingredients

• 4 plantains
• 1/4 cup lime juice
• 1 tbsp maple syrup (or molasses)
• 1 chipotle chili in adobo sauce, chopped (optional)
• 1 tbsp adobo sauce (optional)
• 1 tbsp chili powder
• 1 tsp salt
• 1 tbsp corn starch
• 2 tbsp wheat flour
• 1 tbsp wheat germ
• canola oil for frying

Preparation

1: In a small pot or frying pan begin heating oil over medium-high heat.

2: Peel and cut the plantains into thick rounds, set aside.

3: For the batter add the wet ingredients into a small bowl: lime juice, syrup, chipotle, adobo sauce, chili powder, and salt. Mix well.

4: For the dry mix, in a separate bowl combine the cornstarch, wheat flour, wheat germ and mix. Combine the wet batter into the dry until thoroughly incorporated. Toss in the plantains and coat well.

5: Fry the plantains in batches. If using a large pan, no more than 8 or so rounds at a time to ensure they get that nice, crispy golden brown coating. If not deep frying, turn each round about 2 minutes through frying.

6: Once done frying transfer to a bowl lined with paper towels and let cool.

7: Serve.