Behind the Recipes
Pineapple Coconut Plantain Fries by Divya Gugnani
Makes 6 servings
INGREDIENTS:
3 ripe plantains (yellow skin with black spots)
2 eggs, beaten with the water
1/4 Cup water
2 Cups coconut flakes
2/3 Cups pineapple juice
1/2 Cup bread crumbs (plain)
flour, for dredging
oil, for frying
duck sauce, for dipping
PREPARATION:
1. Peel and cut plantains in half crosswise then again in half lengthwise, then cut each section into four (4) sticks.
2. Roll around in flour, and shake off any excess.
3. Then coat in beaten eggs, pineapple juice, and water mixture.
4. Roll in coconut flakes mixed with bread crumbs and fry on low heat until golden.
Serve with duck sauce.
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