In a small bowl, combine the garlic, orange juice and 1 teaspoon lime
juice. Whisk in the olive oil; season with salt.
Using a food processor, puree the avocados with the remaining 3
teaspoons lime juice and season with salt; transfer to a small bowl.
Clean the food processor.
Line a baking sheet with paper towels. Fill a large pot with enough oil
to reach a depth of 3 inches; heat until it registers 335 F on a deep-
fry thermometer. Using the food processor, puree the plantains with 1
1/2 cups corn. Transfer to a medium bowl and stir in the remaining
corn kernels, the baking powder and 1 teaspoon salt.
Working in batches of 6, spoon heaping tablespoonfuls of batter into
the oil and fry until puffed and golden, about 3 minutes, allowing the
oil temperature to return to 335 F between batches. Using a slotted
spoon, transfer the hush puppies to the prepared baking sheet to
drain; season with salt. Serve hot with the orange-garlic and avocado
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