Onion-Crusted Plantains

• 2 large extra-ripe plantains, peeled
• 3 tablespoons unsalted butter
• 3 tablespoons vegetable oil
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 1 large egg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon cayenne pepper
• 3 1/2 cups fried onions (one 6-ounce can)
• Hot sauce, for serving

1. Slice the plantains 3/4 inch thick on the diagonal.
2. Heat 1 1/2 tablespoons each butter and vegetable oil in a nonstick skillet over medium-high heat.
3. Working in batches, cook the plantains until golden, about 5 minutes per side.
4. Drain on paper towels, reserving the skillet.
5. Put the flour in a shallow dish.
6. Whisk the milk, egg, allspice and cayenne in another dish.
7. Lightly crush the fried onions into a third dish.
8. Dredge the plantains in the flour, dip in the milk mixture, then press into the fried onions, turning to coat.
9. Heat the remaining 1 1/2 tablespoons each butter and vegetable oil in the reserved skillet over medium heat.
10. Working in batches, fry the plantains until golden and crisp, about 1 minute per side.
11. Drain on paper towels.
12. Serve with the hot sauce.
13. Photograph by Andrew Mccaul

plantains, unsalted butter, vegetable oil, flour, milk, egg, ground allspice, cayenne pepper, onions, sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/onion-crusted-plantains-recipe.html (may not work)