| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
|
|
Green plantains with no yellow streaks; 1 per serving |
|
|
Oil for frying |
|
sm |
Bowl of warm salted water |
INSTRUCTIONS
From: beatbr00 <beatbr00@dons.ac.usfca.EDU> (COLLECTION)
Date: 31 May 1995 05:37:27 -0600
Peel the plantain by scoring the peel. Slice into thick rounds of 1/2 to
3/4 inch thick. Place about 1/4 to 1/2 inch of oil in your frying pan.
Lightly fry the plantains until they just change color, turning them over
once. Place in the bowl of salted water to soak while you fry the rest of
the plantains. After the plantains have soaked in the salted water, pound
them lightly with a meat tenderizer until slightly flattened. Fry again in
oil until golden brown. Drain on paper towels and salt to taste.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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