Fried green plantains with Aji Threadgoode! Wait……….. no. Let’s start over. Fried green plantains with aji sauce! Yes. That’s it. The Colombian favorite that stole my heart at Global Feasts: Colombia! Idgie Threadgoode did too, not gonna lie.
Have I lost all of you in my crazy move character rant? Anyone else love Fried Green Tomatoes as much as I do? Other than maybe….. my mom? She’s gonna squeal when she reads this!
Oh yeah……. and Happy St. Paddy’s guys! I’m green with this sauce. Don’t pinch me!
So, I originally wanted to try my hand at tostones, but with all the other delicious food being cooked for this feast, I just stuck to simple straight up fried sliced green plantains. Tostones probably would have been more like chips, since you know, fried then smashed then fried again.
Have you ever had a fried green plantain? Don’t be fooled by the banana look alike here, these don’t taste ANYTHING like bananas. At least, the under ripe green ones that are fried in oil don’t. They are slightly sweet, crunchy, and not at all greasy.
Can we just chat about this
Idgie Threadgoode aji sauce for a sec? The Colombians know how to make a sauce! We used it on every dish we made for the Global Feasts: Colombia! It’s bright, it’s green, it’s limey, it’s a tad but not too spicy, it’s packed full of herby goodness and I absolutely loved it!
- 1 bunch fresh cilantro
- 2 habaneros stems removed
- The juice of 2 limes
- 1/2 cup sliced green onion
- 1/2 cup water
- salt and pepper
- 2 green plantains
- 1 cup canola oil
Start by making your aji sauce. Combine cilantro (with stems), habaneros (with seeds), lime juice, green onion, and water in a blender. Blend until smooth. Season with salt and pepper. Let rest for at least 2 hours, stirring once.
Heat oil in a large skillet over medium high heat. Remove the peel from the plantains by cutting off the end, then cutting a slit lengthwise down the peel, being careful not to slice the plantain. Carefully unwrap the plantains. Slice plantains lengthwise into 3-4 1" strips.
Place plantain strips into oil a few at a time, making sure to not overcrowd the pan. Fry for about 5 minutes, or until bottom side is golden, and flip. Fry another 3-5 minutes, or until plantain is golden brown on both sides. Transfer to a paper towel to soak up the oil. Continue until all plantains are fried.
Serve with aji sauce.
More Colombian feasts coming your way this week! Arepas with chicken, avocado, and aji sauce, arepas with black beans, mango, and aji sauce, and some awesome Colombian coffee brewed with aguapanela. (Wasn’t joking about the
Idgie Threadgoode aji sauce!)
Check out more photos from our Colombian feast!