SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/doubled-fried-plantain-clouds-with-zhug-oil
Printed September 1, 2026
Printed September 1, 2026
Air Fryer Alchemist
Doubled-Fried Plantain Clouds with Zhug Oil
Twice-cooked plantains achieve an impossibly airy interior beneath their crisp shells—all without a drop of frying oil. The Yemeni zhug brings herbal fire to their natural sweetness.
Ingredients
- 4 yellow plantains (just turning from green)
- 1 tsp fine sea salt
- 1/2 tsp garlic powder
- 2 cups fresh cilantro
- 1/2 cup fresh parsley
- 4 green chilies
- 6 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground cardamom
- 1/2 tsp ground coriander
- 6 tbsp olive oil
- 3 tbsp lemon juice
- Salt to taste
Preparation
The double-cooking method here is pure alchemy: the first round steams the plantains from within, the second transforms their surfaces into golden shards. This technique borrows from Colombian patacones but pushes the concept further, creating something between a chip and a cloud.
Preparation
- Peel plantains and cut into 3cm thick rounds. Sprinkle with sea salt and garlic powder.
- Preheat air fryer to 180°C (350°F). Arrange plantain rounds in a single layer.
- Air fry for 12 minutes, flipping once halfway through, until just tender but not browned.
- Remove plantains and let cool for 5 minutes. Using the bottom of a glass or measuring cup, gently press each round to flatten to about 1cm thickness.
- Increase air fryer temperature to 200°C (400°F).
- Return flattened plantains to air fryer and cook for 8-10 minutes until deeply golden and crispy at edges.
- While plantains finish cooking, blend cilantro, parsley, green chilies, garlic, cumin, cardamom, coriander, olive oil, lemon juice, and salt until you have a vibrant green sauce.
- Arrange crispy plantain clouds on a serving plate and drizzle generously with zhug oil, or serve it alongside for dipping.
