Yield: 4 Serving
|4 larges||Yellow-ripe plantains; peeled|
|2 tablespoons||Fresh ginger; grated|
|1 tablespoon||Ground cloves|
|½ teaspoon||Ground red pepper|
|¼ teaspoon||Grated nutmeg|
|¼ teaspoon||Cinnamon; ground|
|2 tablespoons||Warm water|
|Vegetable oil for frying|
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 ½-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@...> on Mar 03, 1999