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Mariquitas De Plantanos (green Plantain Chips)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Cuban Archived, Cuba, Snacks, Update 2 Servings

INGREDIENTS

2 Green plantains, peeled and
cut into paper-thin
slices
Peanut or vegetable oil for
deep frying
Salt to taste
1 Place the plantain slices
in a bowl cover them
with
cold water and

INSTRUCTIONS

soak 30 minutes. (If you are frying right away, you do not need to
soak in water.) 2. Drain the slices and pat dry with paper towels. In
a frying pan or deep fryer over medium-high heat, heat 2 to 3 inches
of oil to 375 degrees, or until a slice of plantain sizzles when it
touches the oil, and fry the plantain chips a handful at a time,
turning them with a slotted spoon until they are golden brown and
crisp. Do not fry too many chips at once, or the oil temperature will
fall and the chips will be soggy rather than crisp. Drain on a
paper-towel-lined platter, transfer to a serving bowl, sprinkle with
salt, and serve hot. Makes 2 to 2 1/2 cups of chips Mary Urrutia
Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) MARIQUITAS
DE PLATANOS Green Plantain Chips  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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