| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Banana, Latin | 4 | Serving | |
INGREDIENTS
| 4 | lg | Yellow-ripe plantains; peeled |
| 2 | tb | Fresh ginger; grated |
| 1 | tb | Ground cloves |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground red pepper |
| 1/4 | ts | Grated nutmeg |
| 1/4 | ts | Cinnamon; ground |
| 2 | tb | Warm water |
| Vegetable oil for frying |
INSTRUCTIONS
1. Cut plantains into diagonal slices about 1 /2-inch thick. Stir together ginger, cloves, red pepper, salt, nutmeg and cinnamon in medium bowl. Stir in water to form paste. Add plantain slices; toss to coat. Let stand 30 minutes. 2. Heat oven to 200 degrees. Pour enough vegetable oil into large skillet to reach 1/2-inch up sides. Heat oil over medium-high heat until hot but not smoking. (An electric skillet should be set at 350 degrees.) Fry plantain slices, in batches, turning once, until golden brown, about 5 minutes. Transfer fried plantains with slotted spoon to paper towel-lined baking sheet; keep warm in oven while frying remaining plantains. Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Mar 03, 1999
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