Fried Plantains (Tostonos De Platanos) 3 c Water
3 Green plantains; peeled and cut diagonally, 1 inch thick slices
3 Cloves garlic; chopped
3 ts Salt
Vegetable oil for deep frying
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.
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