Preparation / Directions:
Ripe plantains have peels that are almost completely black whereas the
firm-ripe ones called for in this
recipe are mottled black and yellow.
Can be prepared in 45 minutes or less.
*available at Hispanic markets and some specialty produce markets and
supermarkets
With a small sharp knife cut ends from each plantain and halve
crosswise. Cut a lengthwise slit through
skin along inside curve. Beginning in center of slit pry skin from
plantain and with rippled blade of a
mandoline or decorating knife cut flesh crosswise into 1/8-inch-thick
slices.
In a deep fryer or large deep skillet heat 1 1/2 inches oil to 375°F. on
a deep-fat thermometer and fry 12
to 15 plantain slices at a time, turning them, 2 to 3 minutes, or until
golden, transferring as fried with a
skimmer or slotted spoon to paper towels to drain. Season plantain
slices with salt. (Plantain slices should
be slightly crisp on outside but soft on inside.) Plantain slices are
best served immediately but may be
made 1 day ahead, cooled completely, and kept in an air-tight container.
Reheat plantain slices on a rack
in a shallow baking pan in a preheated 350°F. oven 5 minutes, or until
heated through.
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