| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dessert | 8 | Servings | |
INGREDIENTS
| 4 | Ripe (yellow black) plantains | |
| 1/4 | c | Vegetable oil |
| Salt and pepper to taste |
INSTRUCTIONS
Recipe By: Big Flavors Of The Hot Sun by Chris Schlesinger To prepare plantains this way, they have to be dead ripe. If only green ones are available, you should use the the method for Deep-Fried Plantain Rounds. Either way is fine. You will find that this preparation results in plantains that are a bit more floppy than the chips made from the green variety, so I suggest you spoon the dip onto them and eat them with a fork. Peel plantains and cut on a severe slant into 1/2-inch slices. In a large saute pan, heat the oil over medium heat until hot but not smoking. Add as many plantain slices as will fit easily in a single layer, and fry until just lightly browned, about 1 minute per side. As they brown, remove them to paper towels to drain, then sprinkle well with salt and pepper. Repeat until all the plantain slices are fried. Serving Ideas : Serve with Black Bean Dip garhow@hpubmaa.esr.hp.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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