INGREDIENTS

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