PLANTAIN TOTS CON MOJO

SERVES 4 PORTIONS

FOR THE PLANTAIN TOTS

2 lb. (910 g) green plantains, peeled

1/4 cup (56 g) coconut oil

6 tbsp. (51 g) gluten-free flour

1 tsp. sea salt

Mild-flavoured cooking oil, for frying

FOR THE MOJO SAUCE

1/4 cup (60 ml) olive oil

2 cloves of garlic, peeled

1/4 cup (60 ml) lime juice

1/8 tsp. salt

NUTRITIONAL VALUES

Calories: 709kcal
Fat: 44.3g (16.4g S.Fat)
Carbs: 85.8g
Protein: 4g
Sugar: 34.9g
Sodium: 590mg

METHOD

TO MAKE THE TOTS Grate the plantains with a food processor grater attachment or a handheld grater. Mash them with a fork or potato masher until the mixture is chunky but holds together in a bowl with the coconut oil, gluten-free flour, and sea salt.

1 inch (2.5 cm) mild-flavoured cooking oil in a cast-iron skillet, heated to 190°C/375°F Form cylinder shapes with about 1 tbsp (15 g) of the plantain mixture by pressing it together. Repeat until all of the plantain mixture is gone. Put a few tots in the hot oil at a time (you should hear it sizzle and pop when you gently drop them in).

Fry the tots for 2 minutes on one side, then flip and fry for another 2 minutes, or until browned. To absorb excess oil, place the fried tots on a plate lined with paper towels. Repeat the frying process until all of the tots are cooked.

To make the mojo sauce: In a blender, combine the olive oil, garlic, lime juice, and salt and puree until smooth. Pour the mixture into a small saucepan and heat for 2 to 3 minutes, or just long enough to soften the raw garlic.

Serve the tots in a large serving bowl and the mojo sauce in a small serving bowl right away.