Ingredients
Yield: 2 dozens
- 4 green plantains
- 2-3 cups of canola oil
- salt
- 2 cloves garlic, minced (optional)
SidesVegetarianVeganPareveGluten FreeKosher for PassoverQuickSouth and Central America
Preparation
Step 1
Peel the plantains: make cuts down the length of 3 of the dark seams and peel. Trim off any imperfections/discoloration. Cut into 1 inch pieces.
Step 2
Heat 1 ½ inches of canola oil over high heat in a high walled pot.
Step 3
Drop plantains in the oil being careful not to overcrowd. Fry for 4-5 minutes until golden. Using a slotted spoon, carefully remove the plantains from the hot oil and place on a paper towel to cool.
Step 4
Using the bottom of a coffee mug, mash each piece of plantain into 1” thick discs.
Step 5
Place the mashed plantains back in the oil and re-fry for 1-2 minutes until they are a deep golden brown.
Step 6
Remove from the oil, and immediately sprinkle with salt and toss with garlic (if using). Serve immediately.
