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Hot Plantain Crisps
4 Plantains -- firm
4 ts Lemon juice
4 ts Ground ginger
4 ts Cayenne pepper
Vegetable oil -- for frying
Slice the plantains into rounds 1/2-inch thick, and sprinkle lemon
juice over the pieces, stirring to moisten. In a separate bowl,
combine the ginger and pepper. Heat about 1/4 inch of oil in a heavy
skillet until a test piece of plantain sputters. Roll plantain
pieces a few at a time in the spice mixture to coat surfaces, then
transfer to the skillet. Fry until outsides are crisp and golden.
With a slotted spoon, remove plaintains to an absorbent cloth [or
paper toweling] for cooling [slightly]. Serve hot.
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