3 ripe plantains (yellow skin with black spots)
2 eggs, beaten with the water
1/4 cup water
2 cups flaked coconut
1/2 cup bread crumbs (plain)
Flour, for dredging
Oil, for frying
Duck sauce, for dipping
Servings: 4
Peel and cut plantains in half crosswise then again in half lengthwise, then cut each section into four (4) sticks. Dredge in flour, shake off excess flour. Dip in beaten eggs and water mixture. Roll in coconut flakes mixed with bread crumbs and fry on low heat until golden. Serve with duck sauce.
Yield: 4 sticks
2 eggs, beaten with the water
1/4 cup water
2 cups flaked coconut
1/2 cup bread crumbs (plain)
Flour, for dredging
Oil, for frying
Duck sauce, for dipping
Servings: 4
Peel and cut plantains in half crosswise then again in half lengthwise, then cut each section into four (4) sticks. Dredge in flour, shake off excess flour. Dip in beaten eggs and water mixture. Roll in coconut flakes mixed with bread crumbs and fry on low heat until golden. Serve with duck sauce.
Yield: 4 sticks
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