| 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
A Message from our Provider:
“Forgiveness is not automatic”