Culinary Arts Institute
½ c. vegetable oil
3 medium sized green plantains, peeled and cut crosswise into ½ thick slices.
In a large skillet, heat the oil over moderate heat until a light haze forms over it. Add as many plantain slices as you can without crowding the pan. Brown for about 2 minutes on each side. As they crown, transfer them to paper towels to drain.
On a board, use a broad solid (not slotted) spatula to press each slice into a round, flat piece about ¼ inch thick and 2 inches in diameter.
Fry the rounds again for about 1 minute on each side. Drain on paper towels and serve hot.
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