I’ve been fairly lucky so far with ridiculous pregnancy cravings so far. But all it took was catching a whiff of fries when we had finished grocery shopping. I immediately said, “I smell fries.” One of the downfalls of having a keen sense of smell…
After talking myself off the ledge (yes, really – I went back and forth, even went as far as trying to see if the local burger dive’s sweet potato fries were gluten-free), I decided I’d make plantain fries to go with our burgers at dinner.
You see, back in the day The Mister and I worked at a pretty popular burger and fries restaurant. That’s how we met. I trained him. 😉 And one of the perks to working there, was the employee discount. And the fry refills. I liked them extra crispy with ranch (and sometimes honey mustard, but that’s another recipe for another day).
So far, I’ve kept to my usual way of eating without issue (I’m experiencing a psoriasis remission this pregnancy, but I don’t want to take advantage of it). These plantain fries with ranch are my way of satisfying a craving without giving in.
- 2 green plantains, peeled and cut into fries
- Sea salt
- Heat avocado oil in your fryer to 350° F.
- Meanwhile in a mason jar, whip together the seasoning, coconut cream, and lemon juice. Add more coconut milk if needed. Season with salt if need be.
- Once the fryer oil is heated, cook the plantain fries in batches (I usually do two or three batches, depending on the size of the plantains) as to not lower the oil's temperature. Start with six minutes and go from there, depending on how crisp you want them. I pull them out once they're deep golden in color. Place in a heat-safe bowl and toss with a little sea salt.
- Continue frying the fries until finished.
- Serve plantain fries with little ramekins of ranch for dipping.