Plantain Fries and Chimichurri Mayo
Crispy plantain fried served with fresh and tasty chimichurri mayo and chimichurri sauce.
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~ Plantain Fries ~
  1. 3 green plantains
  2. 1 cup coconut oil
  3. Course sea salt
~Chimichurri ~
  1. 1 cup packed fresh Italian parsley, washed
  2. 1 cup packed fresh cilantro, washed
  3. 3 garlic cloves, peeled (more or less to taste)
  4. 1 cup extra virgin olive oil
  5. 2 tablespoons apple cider vinegar (or red wine vinegar)
  6. Juice of 1 lime
  7. 1 teaspoon chili pepper flakes (more or less to your preference)
  8. 1/2 teaspoon ground cumin
  9. Pinch of sea salt
~ Chimichurri Mayo ~
  1. 1 large egg yolk at room temperature
  2. 3/4 cup light oil (avocado or extra light olive oil)
  3. 1/4 teaspoon mustard
  4. 1/4 teaspoon lemon juice
  5. 2 tablespoons Chimichurri (recipe below)
~ Plantain Fries ~
  1. Peel plantains and cut in half. Cut the halves into thick strips.
  2. Heat oil in a deep pan/pot. Add plantains in batches and fry until golden, about 3-5 minutes. Remove from oil and drain on paper towels. Sprinkle immediately with salt.
  3. Repeat until all batches are fried.
~ Chimichurri Mayo ~
  1. Place the egg yolk, mustard and lemon juice in a blender. Blend for a minute. At the lowest setting, slowly drip in the oil (and by drip I mean d-r-i-p .. or at most a very thin/light drizzle) taking your time to let the mayo thicken.
  2. Once all the oil has been added and the mayo is thick gently blend in the chimichurri until combined.
~Chimichurri ~
  1. Place all ingredients in a food processor & pulse to chop/blend well – do not puree.
  2. Store in a glass container/mason jar in fridge for up to 2 weeks.
Paleo on the Go
For more recipes from Christina check out her Facebook page.