twice fried plantains
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4
INGREDIENTS
4 Semi-sweet yellow plantain or green plantain
Oil for frying
2 tablespoons Garlic powder
1 cup Water
Salt to taste
INSTRUCTIONS
Cut the ends of your plantain then score the skin lengthwise. Remove the peel and cut into 2 inch thick slices.
In a shallow bowl mix together garlic powder, salt, and water. Set aside.
Prepare your fry station: two plates with paper towels for draining or a baking sheet with rack, tongs or a spider, bowl of garlic saltwater, and plantain press.
Fill a medium saucepan with oil, about 1 ½ inches high. Heat oil to 350 degrees. Once oil is hot, add your plantain slices and fry until all sides are golden.
Remove from oil and drain on a paper towel.
Using plantain press or a wooden spatula and cutting board, press your plantains flat about ¼ inch thick.
Working in batches of 3 or 4, dip your flattened plantains in the garlic saltwater then carefully place them back into the hot oil. Fry for 2 minutes or until crispy.
Remove and drain on a paper towel then season with kosher salt. Serve while hot.
NOTES
A semi-sweet plantain has a yellow skin with little to no black spots, black spots indicate ripeness. An overripe plantain will absorb too much oil and won’t achieve the desired crispiness. Choose a plantain that has a solid yellow peel.
