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Fried Plantains (Tostonos De Platanos) - 2c2


3 cups water
3 green plantains; peeled, cut diag. 1
-- in thick
3 cloves garlic; chopped
3 teaspoons salt
1 vegetable oil for deep frying

In large bowl, combine water, plantains, garlic and 2 3/4 teaspoons salt. Let stand 15 minutes. Drain plantains well, reserving liquid. Dry plantains on paper towels. In large skillet, heat 1/2" 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 1/4" 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 1/4 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. Posted to the BBQ Mailing List by Lloyd on Mar 03, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

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