Fried Plantains

INGREDIENTS

INSTRUCTIONS

*available at Hispanic markets and some specialty produce markets and
supermarkets
With a small sharp knife cut ends from each plantain and halve crosswise.
Cut a lengthwise slit through skin along inside curve. Beginning in center
of slit pry skin from plantain and with rippled blade of a mandoline or
decorating knife cut flesh crosswise into 1/8-inch-thick slices.
In a deep fryer or large deep skillet heat 1 1/2 inches oil to 375F. on a
deep-fat thermometer and fry 12 to 15 plantain slices at a time, turning
them, 2 to 3 minutes, or until golden, transferring as fried with a skimmer
or slotted spoon to paper towels to drain. Season plantain slices with
salt. (Plantain slices should be slightly crisp on outside but soft on
inside.) Plantain slices are best served immediately but may be made 1 day
ahead, cooled completely, and kept in an air-tight container. Reheat
plantain slices on a rack in a shallow baking pan in a preheated 350F. oven
5 minutes, or until heated through.
Serves 8.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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