Directions

1. Prepare gremelata by placing pili nuts & cilantro on a cutting board together and start finely dicing them. Add the sprinkle of salt, cilantro and lime zest and continue dicing until well incorporated. Taste and add additional salt if necessary, place in serving bowl and set aside.
2. Combine the creamy tomatillo dressing, pili nut butter and lime juice in a small food processor and whirl up until well combined. Taste and add additional salt or lime juice if desired, place in serving bowl and set aside.
3. Begin heating up the coconut oil, you will want about 1½” of hot oil. We try ours up in a 10″ cast iron pan. Cast iron provides a great, even heat.
4. Prepare green plantains by peeling and then cutting into 1″ sections.
5. Once oil is up to around 325° – carefully add about 5-6 slices of the plantains and fry until golden brown. Remove carefully to a plate lined with paper towels. Repeat with remaining slices.
6. Next step is to flatten out those fried slices, which you can do while they’re still warm. Place one slice in between two pieces of parchment paper and flatten with a plate by pressing straight down on top of the slice or you can even use a tortilla press. I like to flatten out 3-4 and then fry them up until they’re a lovely golden brown. Remove to a plate lined with paper towels and sprinkle immediately with salt. It’s important to salt them while they’re warm and still sizzling, this way the salt can adhere to them and give them the brightness they need. Repeat with remaining slices until all of them are fried.
7. Serve warm with the dipping sauce, gremelata and extra lime wedges for squeezing on top. We like to dip them in the sauce, sprinkle a generous amount of the gremelata on top and then squeeze a bit of lime on top. Flavor explosion in your mouth!

Recipe & Photos Courtesy of backporchpaleo.com