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Deep-Fried Plantain Rounds


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' Posted to the BBQ Mailing List by "Garry Howard" on Mar 2, 1999. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

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