Recipe Developer & Food52 Test Kitchen Content Creator
"This humble meal is today considered Puerto Rico’s unofficial national dish, and a family favorite for many. Growing up, mofongo was a dish reserved for special occasions and almost always served with “camarones a la criolla,” or Creole shrimp. My version takes my family’s recipe and incorporates a few tricks I’ve picked up along the way growing up in Brooklyn.
Cut off both ends of the plantains. With the tip of your knife, cut a shallow slit down the length of each ridge, making sure to not go too deep. Gently slide a butter knife down between the flesh and skin of the plantain, lifting up slightly as you go. If the skin is being stubborn, run the plantain under cold water as you repeat these steps. After your plantains are peeled, cut into 2-inch rounds and hold in a bowl of cold salty water.
In a medium pot or Dutch oven over medium-low heat, heat the canola oil to 325°F. This’ll be ready for the frying of the plantains by the time you’re done cooking your shrimp. Remove plantains from salt water and pat dry. Gently drop into the 325°F oil and deep-fry until lightly golden and cooked all the way through, about 12 minutes. Stir plantains occasionally, keeping an eye on the temperature of the oil. Remove from oil and drain on paper towels.
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