| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Appetizers, Dips and sp, Ethnic – ca, Fruits | 6 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 3 | Green plantains, peeled and | |
| cut diagonally 1 inch | ||
| thick slices | ||
| 3 | Cloves garlic, chopped | |
| 3 | t | Salt |
| Vegetable oil for deep | ||
| frying |
INSTRUCTIONS
In large bowl, combine water, plantains, garlic and 2 3/4 teaspoons salt. Let stand 15 minutes. Drain plantains well, reserving liquid. Dry plantains on paper towels. In large skillet, heat 1/2" oil until deep-fat thermometer registers 375 degrees. Add plantains and fry 7 minutes. Drain plantains on paper towels. When cool enough to handle, use palm of hand to flatten plantains to 1/4" thickness. Dip plantains in reserved liquid and dry on paper towels. Refry plantains in hot oil until crisp and golden; drain on paper towels. Lightly sprinkle remaining 1/4 teaspoon salt over plantains and serve hot. NOTES : A staple of the Hispanic diet, the starchy green bananas known as plantains are often deep-fried and served as an appetizer. Recipe by: Country Living magazine, 11/97 Posted to MC-Recipe Digest V1 #1021 by LBotsko <[email protected]> on Jan 18, 1998
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