As you know I’m currently taking some time off from the blog but I have lined up some guest posts for you during this time. Today I’m happy to have Venus from Ravenous Venus sharing her recipe for Fried Sweet Plantains with Maple Avocado Mousse.

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Hey there! For those who don’t know me, I’m Venus from Ravenous Venus, for those who do it’s a pleasure to encounter you again!

I am so thrilled to be doing a guest post today for Naz. The first time I ever came across her blog was when her ‘Paleo Persian Jeweled Rice’ was taking its walk of honor around the Paleo blogosphere. After taking a peek, ok more like a super long gander at her recipe it hit me Naz is Persian, I’m Persian. Naz tends to stick to a Paleo template when eating, I stick to a Paleo template. And so being the fan girl that I am, I went crazy letting Naz know that her Paleo rendition of an extremely comforting and nostalgic Persian dish was sheer brilliance that could only be the result of a genuine genius. I may have gone a little overboard, but truly I was so excited I couldn’t contain myself. So you can probably grasp just how excited I am to be doing the honors of a guest post on Naz’s blog.

Today I have for you a recipe for Fried Sweet Plantains with Maple Avocado Mousse. I love plantains and love their romantic Spanish name, plátanos even more. I think it really gives justice to the name of this wonderfully starchy banana-like gift from God. I first crafted this recipe for my Maman on Mother’s Day in the United States. Ideally, I would’ve had this breakfast ready before she woke up and then I would have surprised her with it, except I totally woke up late and ended up quarantining my mother to her room until I was finished with the madness than can only come from frying plantains. Timing, composure and all those typical lady-like qualities never really were my thing, I guess and chivalry is dead, so let’s move on!

Back to the recipe. As I mentioned, I made this for my darling mother as I knew she would appreciate the sweet starchy interior of the plantain contrasted against its fried, crispy and slightly salty outer shell. Topped with maple avocado mousse that has vanilla singing through, loud and clear and a drizzle of creamy coconut milk, plus a sprinkling of unsweetened shredded coconut flakes, this recipe will introduce you to gustatory notes you didn’t even know you had, unless you’re an Iron Chef in which case I’ll stop talking now. My mom has a thing for caramel, who doesn’t really! And so she went ahead and took my Mother’s Day gift of a bottle of tropical banana caramel and splashed the plantains with it. It was divine and I advise you to try it if you’re feeling up to it.

And now for the part you’ve been waiting for, the recipe!

Fried Sweet Plantains with Maple Avocado Mousse

Ingredients:

For the plantains –

• 2 yellow/brown plantains.
• 1 cup coconut oil (enough to have an inch of oil in the pot).
• Sea salt.

For the maple avocado mousse –

• 1 ripe avocado.
• 1 tsp vanilla extract.
• Pinch of sea salt.
• 1/2 – 2/3 cup of full-fat coconut milk.
• 1/4 – 1/3 cup of pure maple syrup (depending on your preference of sweetness).

For topping –

• Full-fat coconut milk.
• Unsweetened shredded coconut flakes.

Method:

In a large pot add the 1 cup of coconut oil. Turn the temperature up to medium-high heat.

Preheat your oven to 170F (this is for keeping the plantains warm after frying).

While the oil is heating, with a sharp knife cut off both ends of the plantain (about 1/2 an inch from both sides).

Make a long vertical incision along the length of the plantain, then peel. Chop into rounds that are about 1/2 inch thick, making sure to cut them in even sizes to ensure equal cooking time for all pieces.

Standing back, test the heat of the oil by dropping a small droplet of water in the oil. If it immediately crackles and fizzles away then your oil is ready.

In batches (preferably 3 or 4) slowly and gently lower your chopped plantains into the oil with a frying skimmer (the oil should completely submerge the plantains so there will be no need for flipping).

Once the plantains have reached a dark golden brown color, remove them from the oil with the skimmer and place them on a plate lined with paper towels.

Lightly season the plantains with sea salt, then place in the oven to keep warm.

Repeat until all your plantains have been fried.

While the plantains are keeping warm you can make the maple avocado mousse.

Peel and deseed an avocado and place into a blender. Add your coconut milk, sea salt, maple syrup and vanilla extract.

Blend on high until the mixture is uniform and smooth. It should be thick but spreadable.

Carefully take the fried plantains out of the oven and get ready to plate.

Place the plantains on the bottom of your plate of choice, top with a dollop of maple avocado mousse, drizzle with some full-fat coconut milk and sprinkle with unsweetened shredded coconut flakes. And if you feel so inclined you can most definitely top with your favorite caramel sauce.

Make sure to savor every single bite! Bon appétit!

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Venus currently attends San Jose University where she is majoring in Nutrition with an emphasis in Dietetics and pre-med and minoring in dance. After receiving her Bachelors Venus plans on pursuing Naturopathic Medicine at Bastyr University where she will ultimately become a Doctor of Natural Medicine. Professional and serious stuff aside, Venus loves to sing, dance, do yoga, read, cook, create and spontaneously remodel her room at one in the morning. She also has the cutest Pomeranian in the world named Angel, who thinks Venus is her arch nemesis. Such is life!

You can connect with Venus via her Facebook, Instagram, Twitter and Pinterest.

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Nazanin Kovacs