Fried Plantains and Cilantro Aioli

Your Aioli is Showing

Call me crazy, but could aioli be one of the sexiest substances of all time?  Is it because Teddy Pendegrass is playing in the background that I am feel the love for humble eggs and oil coaxed into lusciousness?  Because as far as I am concerned, aioli, when I look at you, it’s time for love (so baby, get ready)!

Aioli doesn’t like to party alone, though.  It wants to invite friends to the party and isn’t particularly choosy – plantains want to come to the aioli party?  Hell to the yes.  But not before crisping up in sizzling hot oil.  I can just hear the slow jams playing in your head as you take your first taste of the silky banana action enlivened by cilantro and garlicky magic.  You may want to turn out the lights and get a little cozy.  I won’t judge.


Fried Plantains with Cilantro Aioli

2 eggs
1/2 c. of olive oil
1/2 c. of canola oil
1/2 c. of cilantro leaves
juice of 1 lime
salt and pepper to taste

2-3 large plantains with black peels
oil for frying

Put the eggs, cilantro leaves and lime juice in a blender and mix until smooth (scraping down the sides of the blender if need be).  With the blender running on high, slowly stream in the olive and canola oil until the mixture thickens into the same consistency as loose mayo.  Haha, loose mayo.  Like mayo that sleeps around.

Peel the plantains and slice into 2 inch rounds on the bias (because a little diagonal action is purdy!)  and set aside.  Heat vegetable oil in a deep fat fryer or wok to 350°.  Drop the plantains in for a little dip in the pool and let swim around for 3 minutes.  Dry on paper towels and sprinkle with kosher salt while still hot.  Serve with aioli for dipping.

Alternatively, if you are lazy, you can skip the fried plantains and just buy some plantain chips (available at most latin markets and specialty stores).  Make the aioli above for a sweet ass dipping sauce.  Yup.  Sweet ass.

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