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Deep-Fried Plantain Rounds

none

2 green plantains
2 cups vegetable oil
salt and pepper; to taste

This is one of my favorites. Fried plantains are great with a whole range of Caribbean and African-inspired dishes or just as a snack by themselves. Make sure you use green plantains, even though they are somewhat of a nuisance to peel. Ripe ones are too mushy for this preparation. METHOD: Peel plantains and cut into 2-inch rounds. Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until well browned, 2 to 3 minutes. Remove and drain. Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape. Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature. Compliments of Garry's Home Cookin' http://cooking.netrelief.com Posted to the BBQ Mailing List by "Garry Howard" on Mar 2, 1999. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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