Deep-fried Plantain Rounds
Recipe: Appetizer : Deep-fried Plantain Rounds - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 Cup Unsalted Butter -- melted
1 Teaspoon Fresh Lime Juice
1 Teaspoon Canned Pineapple Juice
2 Cloves Garlic -- minced
1/4 Teaspoon Hot Sauce
1 Cup Plain Bread Crumbs
1 Tablespoon Chopped Fresh Parsley
1 Teaspoon Paprika
1 Teaspoon Ground Black Pepper
1/2 Teaspoon Salt
1/2 Teaspoon Onion Powder
1/8 Teaspoon Ground Allspice
20 Trimmed And Separated Wings
Preheat the oven to 350. In a small mixing bowl, whisk the butter, lime, and pineapple juices, garlic, and hot sauce. Mix well and set aside. In a separate, large mixing bowl, combine the bread crumbs, parsley, paprika, pepper, salt, onion powder, and allspice. Mix well. Dip the wings one at a time into the sauce, then press each wing into the bread crumb mixture. Make sure the wings are thoroughly coated with the bread crumb mixture.
Spread the wings evenly on a buttered 2 inch deep baking dish and bake for 25-30 minutes, turning occasionally, until brown, crispy, and cooked through. Transfer to a platter.
"Less than ten ingredients, including condensed milk, whipped topping, and vanilla wafers, are..." - jennyc819
"Pretty good basic recipe. My changes make it much better" - sue k.
"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make..." - kelly phillips
"I followed this recipe exactly, and I've got to say it was the best I've tried so far, and I have tried many claiming to be be the best. I have to agree with danboy357, if you aren't following it exactly then you are kinda defeating the purpose of the recipe as written. I wouldn't change a thing, this is 'the one' when it comes to making your own sauce!" - lil nutbrown hare
"This French toast recipe is different because it uses flour. I have given it to some friends and..." - john pickett
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.