> 3/4 cup packed cilantro leaves and stems
> 2 cloves garlic
> 1/4 cup white wine vinegar
> 2 tbsp olive oil
> 2 tbsp lime juice
> 3 large green plantains
> 4 cups corn oil, for frying
In a food processor, pulse the cilantro and garlic until finely chopped. Add the vinegar, olive oil, and lime juice. Pulse to combine. Season with salt and pepper to taste and reserve.
To peel the plantains, cut off both ends of each plantain and discard. With tip of paring knife, make 4 shallow cuts in the peel along entire length, taking care not to cut into the flesh. Peel skin in sections. Use knife to scrape off any pieces of remaining peel on plantain. Cut plantains into ¾-inch-thick rounds.
In a deep 10-inch skillet on medium-high, heat 1 inch corn oil until hot but not smoking, about 325°F on a deep-fry thermometer. In batches, fry plantains, taking care not to overcrowd pan, about 2 min. on each side, until completely tender but not browned. With slotted spoon or tongs, transfer plantains to a paper towel-lined plate. Let cool slightly. Reserve corn oil in skillet.
Working with 1 plantain piece at a time, place between 2 small pieces of parchment paper. With bottom of small pan or jar, gently flatten. Repeat with remaining plantain rounds.
Heat corn oil in skillet on medium-high until hot, about 375°F on deep-fry thermometer. In batches, fry plantains, taking care not to overcrowd the pan, about 2 min. on each side, until crisp. Transfer to a paper towel-lined plate. Immediately season with salt to taste and serve hot with the herb sauce.