Top, tail and peel the plantains.
Soak in a bowl of salted water for a couple of minutes.
Slice the plantain at an angle.
Blanch in boiling water for 2 to 3 minutes.
Once the plantains are blanched, put them between clean cloth and press then into flat disks.
Deep fry the flattened plantain in hot oil until brown, golden and crispy.
Blend coriander, salt olive oil, sour cream and lemon juice in a blender to make the Coriander Sour Cream sauce
Serve the crispy plantains with the sauce.