- Level: Intermediate
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings as a side dish
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 237
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 522 mg
- Level: Intermediate
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings as a side dish
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 237
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 522 mg
Ingredients
Directions
- Combine water, garlic and salt in medium size glass bowl and set aside.
- In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
- Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.
