Twice-Fried Pressed Green Plantain with Avocado, Cilantro and Manchego

Serves 8


  • 2 large green plantains
  • about 3 cups vegetable or coconut oil
  • sea salt and freshly ground black pepper
  • 1 large avocado, pitted and sliced
  • 1 bunch scallions, chopped
  • 2 tablespoons fresh lime juice, or to taste
  • 4 ounces Manchego cheese, grated (about 1 cup)
  • 1 bunch chopped fresh cilantro
  • 1⁄4 cup Spicy West Indian Salsa Verde (page 122)


1. Cut off both ends of each plantain and, with the tip of a paring knife, score lengthwise along the ridges of the plantain skin; peel away the skin. Cut the plantains into 2-inch-thick pieces and sprinkle with salt.

2. Heat about 4 inches oil in a large pot over high heat. Once the oil is very hot, drop the plantain pieces into the oil and fry for about 2 minutes. Transfer the plantains to a plate lined with paper towels to drain. Reserve the oil in the pot.

3. Spread a clean dish cloth on a work surface, place 1 piece of fried plantain on the cloth, and fold the cloth over the plantain; press hard with the heel of your hand to flatten the plantain to about 1/2 inch thick. Repeat with the remaining pieces of plantain. Once all the plantains are pressed, heat the oil up again and fry the plantains for 3 minutes more, or until golden brown. Transfer to a plate lined with fresh paper towels to drain. Season with salt.

4. In a small bowl, mash together the avocado with the scallions, a pinch of salt and the lime juice.

5. Place some mashed avocado on top of each pressed plantain and top with cheese, cilantro and a generous drizzle of spicy salsa verde. Serve immediately.

Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman