| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Caribbean | 4 | Servings | |
INGREDIENTS
| 2 | Green plantains | |
| 2 | c | Vegetable oil |
| Salt and pepper, to taste |
INSTRUCTIONS
This is one of my favorites. Fried plantains are great with a whole range of Caribbean and African-inspired dishes or just as a snack by themselves. Make sure you use green plantains, even though they are somewhat of a nuisance to peel. Ripe ones are too mushy for this preparation. METHOD Peel plantains and cut into 2-inch rounds. Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until well browned, 2 to 3 minutes. Remove and drain. Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape. Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature. Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1045
Calories From Fat: 992
Total Fat: 112.1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 127.7mg
Carbohydrates: 13g
Fiber: <1g
Sugar: <1g
Protein: <1g