Fried Plantains (tostonos De Platanos) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Water,
3: Green plantains, peeled and cut diagonally, 1
Inch,
Es,
3 Cloves: garlic, chopped
3 tsp: Salt,
Vegetable oil for deep frying,
Directions:
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. * Exported from MasterCook II *
Recipe by: Country Living magazine, 11/97
From: "Russell J. Fletcher"
Date: Wed, 04 Mar 1998 12:51:01 EST
Source from luhu.jp
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. * Exported from MasterCook II *
Recipe by: Country Living magazine, 11/97
From: "Russell J. Fletcher"
Date: Wed, 04 Mar 1998 12:51:01 EST
Source from luhu.jp