Ingredients with Measurements:
- 4 ripe plantains
- 1/4 cup vegetable oil
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
Special equipment needed:
- Deep fryer or large pot for frying
- Paper towels
Step-by-step instructions:
1. Peel the plantains and slice them diagonally into thin pieces.
2. In a bowl, mix together the sugar, cinnamon, and salt.
3. Heat the oil in a deep fryer or large pot over medium-high heat.
4. Fry the plantain slices in batches until golden brown, about 2-3 minutes per side.
5. Remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil.
6. While the plantains are still hot, sprinkle them with the sugar mixture.
7. In a small saucepan, melt the chocolate chips over low heat.
8. Once melted, stir in the chopped walnuts.
9. Drizzle the chocolate-walnut mixture over the chifle.
10. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Fat: 26g
- Carbohydrates: 46g
- Protein: 3g
- Fiber: 3g
- Sugar: 25g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or peanut oil.
- Instead of walnuts, you can use pecans or almonds.
- Instead of chocolate chips, you can use chopped dark chocolate or milk chocolate.
Variations:
- Add a sprinkle of sea salt on top of the chocolate-walnut mixture for a sweet and salty flavor.
- Use a mixture of white and dark chocolate for a marbled effect.
- Top the chifle with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the plantains are ripe but not overly ripe, or they will be too sweet and mushy.
- Use a mandoline slicer to get even slices of plantains.
- Don't overcrowd the fryer or pot, or the plantains won't cook evenly.
- Use a slotted spoon or spider to remove the plantains from the oil.
- Don't skip the sugar mixture, as it adds a nice crunch and sweetness to the chifle.
Storage instructions:
- Chifle is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the chifle in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the chifle on a platter or individual plates.
- Dust the chifle with powdered sugar for a festive touch.
- Drizzle additional melted chocolate on top for a decadent look.
Garnishes:
- Fresh mint leaves
- Sliced strawberries
- Whipped cream
Pairings:
- Coffee or hot chocolate
- Red wine, such as Merlot or Cabernet Sauvignon
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the plantains are too hard to slice, microwave them for 30 seconds to soften them up.
- If the chifle is too sweet, reduce the amount of sugar in the recipe.
- If the chocolate-walnut mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Be careful when working with hot oil, and use caution when frying the plantains.
- Make sure the chocolate-walnut mixture is fully melted before drizzling it on the chifle.
Food history:
- Chifle is a traditional Ecuadorian snack made from fried plantains. It is often served with cheese or as a side dish to main courses.
Flavor profiles:
- Sweet, crunchy, nutty, chocolatey
Serving suggestions:
- Serve the chifle as a dessert or snack.
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