Recipe#11234

Title: Fried Plantains 03

From: kdb5853@webtv.net (Kamala Bright) 
 Newsgroups: rec.food.recipes 
 Subject: Fried Plantains 
 Date: 23 Oct 1997 07:22:04 -0500 
 Message-ID: <6207uo$jqd$1@newsd-4.alma.webtv.net> 

Ripe plantains have peels that are almost completely black whereas the
 firm ripe ones called for in this recipe are mottled black and yellow.
 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  350F. oven 5
 minutes, or until heated through.
            FRIED PLANTAINS
 4 firm ripe plantains
 vegetable oil for deep frying
 With a small sharp knife cut ends from each plantain and halve
 crosswise.  Cut a lengthwise slit through skin along side 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 deep fryer or large deep skillet heat 1 1/2 inches oil to 375F 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)  Serves 8.