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Plantain Hush Puppies Recipe


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     Plantain Hush Puppies

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   ~1 hr.

3 cloves garlic, finely chopped
Juice of 1 orange (about 1/2 cup)
4 tsp. fresh lime juice
1 tbsp. EVOO
2 avocados
vegetable oil, for frying
2 ripe plantains, peeled and quartered
1 (16 oz.) bag frozen corn, thawed
1 1/2 tsp. baking powder

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 dipping sauces.

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