Plantain Ice Cream Sundae
- Cooking and Prep: 40 m
- Serves: 6
Ice Cream Sundae
Prepare the Plantain Ice Cream Sundae
Prepare plantain slices as per recipe.
Plate the plantains with a scoop of ice cream. Drizzle with honey or maple syrup and sprinkle sliced almonds. Garnish with a sprig of mint, and serve.
For Sautéing the Plantains
With a small sharp knife, trim ends of plantains and halve crosswise. Cut a lengthwise slit through skin along inside curve. Beginning in center of slit, pry skin from plantain and slice diagonally into one-inch pieces.
Heat 1/4 cup oil in a large skillet over medium-high heat. Carefully place one plantain piece in oil. If it bubbles vigorously, the oil is ready.
Working in batches, cook plantains, turning once, until beginning to brown, one to two minutes each side.
Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, six to eight minutes.
Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve warm.
For Frying the Plantains
With a small sharp knife, cut ends from each plantain and halve crosswise. Cut a lengthwise slit through skin along inside curve. Beginning in center of slit, pry skin from plantain and with a rippled blade of a mandoline or decorating knife cut flesh crosswise
into 1/8-inch-thick slices
In a deep fryer or large, deep skillet heat one and 1/2 inches oil to 375 degrees Fahrenheit on a deep-fat thermometer and fry 12 to 15 plantain slices at a time, turning them after two to three minutes or golden, transferring as fried with a skimmer or slotted spoon to paper towel to drain.
Season plantains with salt. (Plantain slices should be slightly crisp on outside but soft on inside.) Best if served immediately; however, may be made one day in advance, cooled completely and kept in an airtight container.
Reheat plantain slices on a rack in a shallow baking pan in a preheated oven at 350 degrees Fahrenheit for five minutes or until heated through.
Photography by Heather Winters
Pesach program by Leah Reiss and Dov Osina of Regal Retreats