Tostones
(Fried Plantains)

prep: 10 minutes
cook: 10 minutes

you’ll need…
3 green plantains, peeled and cut into 2-inch chunks
3 cups canola oil
salt to taste

let’s get to it…
Line two baking sheets with paper towels. Set aside.
Heat the oil in a large saucepan (or deep fryer) to 375°F. Use a deep fry thermometer if you don’t have a deep fryer.
Fry the plantains for 2 to 3-minutes or until lightly golden and semi-soft. You may have to do this in batches.
Remove plantains with a slotted spoon and place on one of the baking sheets. Let rest 1 to 2 minutes.
Smash the plantain chunks with the tostonera (you can also smash them with a mallet or by pressing down on them with a small plate).
Return the plantain to the hot oil for 2 to 3 minutes or until golden brown and crisp. Remove from oil and place on the other baking sheet. Sprinkle with salt to taste. Serve immediately!

make ahead: Peel and cut the plantains. Fry and smash. Let cool completely. Place cooled plantains in a Ziploc® Brand Freezer Gallon Bags. Freeze. Thaw completely in the refrigerator and fry until golden brown and crisp.

DIY Doughnuts and Jelly-Filled Doughnut Holes

prep: 10 minutes
cook: 2 to 3 minutes

you’ll need…
3 tablespoons sugar
2 teaspoons cinnamon
3 tablespoons jelly (I used raspberry)
2 cups vegetable oil
1 can refrigerated biscuits

let’s get to it…
Blend sugar and cinnamon together in a small bowl; set aside. Place jelly in pastry bag fitted with a star shaped tip (or put in a Ziploc bag and cut off a small corner to squeeze out jelly); set aside.
Set up a cooling rack or line a baking sheet lined with paper towels; set aside.
Heat oil over medium heat to 350°F. While oil heats, separate biscuits. Cut a hole in the center of each biscuit with a small round cutter.
Place 2 or 3 biscuits in hot oil. Fry on one side until golden brown; turn with tongs to fry the other side. Remove from oil and drain on a cooling rack or a baking sheet lined with paper towels for a few minutes. Sprinkle on cinnamon sugar.
Fry the doughnut holes until golden brown. Remove from oil and drain. Cool 3 to 5 minutes. Gently fill each hole with a raspberry jelly (make a small hole in the doughnut hole with a knife if you aren’t using a pastry tip). Sprinkle with cinnamon sugar.

Churros

prep: 20 minutes
cook: 3 to 4 minutes

you’ll need…
½ cup sugar
1 teaspoon ground cinnamon
1 cup water
8 tablespoons butter, cut into small pieces
¼ teaspoon salt
1 cup flour
1 teaspoon vanilla extract
4 eggs
oil for frying

let’s get to it…
Mix the sugar and cinnamon together in a small bowl; set aside. Line a baking sheet with paper towels; set aside.
Heat the water, butter and salt in a medium saucepan on medium-high heat until the water boils and the butter melts; remove from heat.
Add the flour all at once and stir until the dough forms a ball.
Stir the vanilla into the dough and then add the eggs one at a time until the mixture is glossy (I used an electric stand mixer to make the job go faster).
Spoon the dough into a pastry bag with a star tip or use a Ziploc® Brand Freezer Bag. If using a Ziploc® bag, push the dough into one corner, squeeze out the air, seal and cut off a ½-inch tip from the bag’s corner; refrigerate until ready to use.
Pour the oil in a deep heavy skillet (about 1-inch) and heat on medium high until the oil reaches 350°F to 375°F. Carefully pipe the dough into the oil, forming long thin batons or circled crullers. Don’t crowd the pan!
Fry, turning once, until golden brown on each side. Remove from oil using tongs and drain on prepared baking sheet lined with paper towels. Sprinkle immediately with the sugar and cinnamon mixture and serve immediately while hot.

Crispy Fried Fish With Sriracha Tartar Sauce

prep: 15 minutes
cook: 15 minutes

you’ll need…
for the Sriracha Tartar Sauce you’ll need…
1 cup mayonnaise
2 tablespoons finely minced green onions (white part)
½ cup finely minced sweet pickles
1½ teaspoons chopped capers
1 teaspoon Sriracha Sauce* (or more to taste)
for the fish you’ll need…
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 pound cod fillets (or any firm fish, like Tilapia)
2 eggs, beaten
3 cups panko (Japanese bread crumbs)
2 to 3 cups canola oil

let’s get to it…
Line a baking sheet with wax paper; set aside. Line another baking sheet with paper towels; set aside.
Whisk the mayonnaise, green onions, sweet pickles, capers and Sriracha Sauce in a bowl; set aside.
Combine the flour, garlic powder, onion powder and salt in a Ziploc® brand bag. Add the fish and shake gently to coat.
Place the beaten egg and the panko in separate shallow bowls. Remove fish fillets one at a time from bag and dip first in the eggs and then in the panko. Place on wax paper-lined baking sheet.
Heat oil in a large, deep skillet to 350°F. Add 2 or 3 pieces of coated fish (don’t crowd the pan!) and cook for 1 to 2 minutes; turn and cook 1 to 2 minutes longer or until golden brown. Drain on baking sheet lined with paper towels. Repeat with remaining fish.
Serve with Sriracha Tartar Sauce.

cooking know how: Sriracha Sauce is a hot sauce  made with  chili peppers, distilled vinegar, garlic, sugar and salt.