Deep-Fried Plantain Rounds

by Kathleen Morrison

Prep time: 0:10

Servings: 4 servings

INGREDIENTS

2 green plantains
2 cups vegetable oil
Salt and pepper, to taste

INSTRUCTIONS

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, approximately 2 to 3 minutes. Remove and drain.

Set each fried plantain on a flat side. 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, approximately 2 minutes. Remove the plantains from the oil; drain and season liberally with salt and pepper. Serve hot or at room temperature.

CHEF COMMENTS

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.

Tagged: appetizers, friedvegetables add tags

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