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Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons chili powder
- Zest of 1 lime
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 3 ripe plantains, peeled and cut in half both crosswise and lengthwise
- 1/2 cup vegetable oil for cooking
- Lime wedges for serving
Instructions
- In a bowl, combine vegetable oil, chili powder, lime zest, kosher salt, ground cumin, ground coriander, and cayenne pepper. Add the prepared plantains and toss to coat evenly. Let marinate for 20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add the plantains and cook until golden brown on all sides, turning once, about 6 to 8 minutes total. Season with additional salt to taste and serve with fresh lime wedges.
Photograph by Andrew Purcell
