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Appetizer
6 - 8 servings
20 minutes
15 minutes
Melissa's Corporate Chefs
4 plantain bananas, cut into 1/4 inch slices
1/2 cup canola oil
1 1/2 cups jicama, peeled and diced small
1 Fire Roasted Sweet Red Bell Pepper, diced small
2 organic carrots, peeled and shredded
1/4 cups organic cilantro, chopped
1 Jalapeno chile, minced
1 Serrano chile, minced
3 tablespoons seasoned rice vinegar
1/2 teaspoon salt
1/4 teaspoon ground pepper
Granulated sugar to taste
Heat about 1/2-inch of oil in a frying pan. When oil is hot, add the plantain slices in a single layer. When golden brown, drain on paper towels.
Place the plantains between two sheets of parchment paper. Using a mallet, pound each plantain until thin. Return to the hot oil and fry until crisp.
Drain on paper towels and season with salt.
Meanwhile, add the jicama and all the rest of the ingredients to a bowl and toss well to combine.
To plate, place a small amount of the mixture on each plantain round and serve.
Make sure to salt the plantains immediately after you remove them from the oil. If you wait, the salt won't stick.
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