Yield: 6 Servings
|3||Green plantains, peeled and cut diagonally, 1|
|3||Cloves garlic, chopped|
|Vegetable oil for deep frying|
In large bowl, combine water, plantains, garlic and 2¾ teaspoons salt. Let stand 15 minutes.
Drain plantains well, reserving liquid. Dry plantains on paper towels.
In large skillet, heat ½" oil until deep-fat thermometer registers 375 degrees. Add plantains and fry 7 minutes. Drain plantains on paper towels. When cool enough to handle, use palm of hand to flatten plantains to ¼" thickness. Dip plantains in reserved liquid and dry on paper towels.
Refry plantains in hot oil until crisp and golden; drain on paper towels. Lightly sprinkle remaining ¼ teaspoon salt over plantains and serve hot. NOTES : A staple of the Hispanic diet, the starchy green bananas known as plantains are often deep-fried and served as an appetizer. * Exported from MasterCook II * Recipe by: Country Living magazine, 11/97 From: "Russell J. Fletcher" <gimplimp@...> Date: Wed, 04 Mar 1998 12:51:01 EST