Recipe#11233

Title: Fried Plantains 02

From: Anne Prestamo prestam@okway.okstate.edu 
 Newsgroups: rec.food.recipes 
 Subject: Fried Bananas (Plantains) 
 Date: 21 Oct 1997 05:17:59 -0600 
 Message-ID: <344620DE.2C38@okway.okstate.edu> 

There are several ways to prepare them depending on the degree of
 ripeness.  They also go by many names, depending on the country and
 method of preparation:  platanos, malacones, maduros, and more.
 To make peeling easier:  grab one end and whack them on the countertop a
 few times.  Then use a paring knife to score the peel lengthwise 3 or 4
 times.
 For very ripe platanos, slice 3/4 - 1" thick and fry in oil (depth of
 oil should be slightly less than thickness of slices.)  When golden
 brown turn and brown other side.  Drain on absorbent towel.
 For moderately ripe platonos, slice 1/2 - 3/4" thick.  Follow
 instructions above, but brown only lightly.  Remove from pan and place
 slices on absorbent paper (NOT paper towels - I use unprinted newsprint
 paper).  Cover with another layer of paper and press each slice firmly
 to flatten.  Return to oil and finish off to golden brown.
 Anne Prestamo
 prestam@okway.okstate.edu