TOSTONES WITH SPICY PINEAP­PLE SYRUP

SERVES 8 AC­TIVE 30 min. TO­TAL 30 min.

Coastal Living - - BOUNTY -

3 Tbsp. gran­u­lated su­gar

1 red Fresno chile, chopped

2 gar­lic cloves, smashed

2 Tbsp. fresh lime juice (from 1 lime)

1 Tbsp. chopped fresh cilantro, plus more for gar­nish

1 cup plus 2 Tbsp. unsweet­ened pineap­ple juice, di­vided

1 1/2 tsp. kosher salt, di­vided

1 Tbsp. corn­starch

2 qt. peanut oil

1 lb. ripe plan­tains, peeled and di­ag­o­nally cut into 1/2-in.-thick slices

1/4 tsp. ground cumin 1/4 tsp. smoked pa­prika

1 lime, cut into wedges

1. Com­bine su­gar, chile, gar­lic, lime juice, cilantro, 1 cup of the pineap­ple juice, and ½ tea­spoon of the salt in a blender, and process on high un­til com­pletely smooth, about 2 min­utes.

2. Trans­fer pineap­ple mix­ture to a saucepan, and sim­mer over medium-high 5 min­utes. Whisk to­gether corn­starch and re­main­ing 2 ta­ble­spoons pineap­ple juice in a small bowl. Whisk corn­starch mix­ture into pineap­ple mix­ture in saucepan, and sim­mer 15 sec­onds. Trans­fer sauce to a serv­ing bowl, and chill, un­cov­ered, un­til cool, about 20 min­utes.

3. Mean­while, heat oil in a large stock­pot over medium-high to 300°F.

4. Add plan­tain pieces to hot oil. Cook, stir­ring of­ten, un­til plan­tains are slightly browned around the edges and float­ing, 6 to 7 min­utes. Re­move from oil, and drain on pa­per tow­els. In­crease oil tem­per­a­ture to 350°F.

5. Us­ing bot­tom of 1-cup mea­sure or a smooth mal­let, gently mash plan­tain pieces to a ¼-inch thick­ness, tak­ing care not to break them. Care­fully re­turn plan­tains to hot oil, and fry un­til browned and crispy, 2 to 3 min­utes. Trans­fer plan­tains to a medium bowl lined with pa­per tow­els. Stir to­gether cumin, pa­prika, and re­main­ing 1 tea­spoon salt in a small bowl. Toss to­gether plan­tains and de­sired amount of cumin mix­ture, and serve with sauce and lime wedges.

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