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Serves 4 as a snack or side dish.
Note: you can cut the plantain into rounds or lengthwise, as the pics show.
Oil for frying
3 large green plantains (not ripe), sliced thinly with a sharp knife or mandolin
Salt to taste
1. In a large sauté pan or skillet, heat about 1/4” of oil over medium heat. When the oil is shimmering and hot, add the plantains to the oil (depending on the size of the skillet, it may be necessary to work in batches).
2. Cook the plantains until they are lightly brown on both sides, making sure not to overcook.
3. Drain the plantains on absorbent paper towels, and salt generously on both sides. Serve warm or at room temperature.
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