Recipe - Fried Plantains (Tostonos De Platanos)

3 cup Water
3 Green plantains; peeled and
cut diagonally, 1 inch
thick slices
3 Cloves garlic; chopped
3 teaspoon Salt
Vegetable oil for deep
frying

In large bowl, combine water, plantains, garlic and 2 Three fourths teaspoons salt.
Let stand 15 minutes.

Drain plantains well, reserving liquid. Dry plantains on paper towels.

In large skillet, heat 1/2" oil until deepfat 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 One fourth teaspoon salt over plantains and serve hot.

NOTES : A staple of the Hispanic diet, the starchy green bananas known as
plantains are often deepfried and served as an appetizer.
Recipe by: Country Living magazine, 11/97

Posted to MCRecipe Digest V1 #1021 by LBotsko LBotsko@aol.com on Jan 18,
1998