Heat oil in a non-stick wok or high-rimmed skillet to about 375 F.
Plantain peeling tip:
Cut the ends off of the green plantains. Score the skins of the plantains with a sharp knife lengthwise about 3 times. Do not score on the natural ridges of the fruit, but in between them. Also do not score them too deeply. In a bowl of water, soak plantains for about 5 minutes.
Peel plantains and slice them thinly either at an angle or in straight slices, your call. I like to use a sharp knife instead of a mandolin. Place thinly sliced plantains (1/8 inch) into hot oil and fry until lightly golden, flip and fry until rich golden in color (about 30 seconds each side). Scoop out and place onto papertowels. Sea salt lightly immediately. Sometimes we add a little cayenne to the sea salt and sprinkle the plantains for a bit of a kick.
These are absolutley delicious and my husband's favorite!
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 235 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 235
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