Puerto Rican Fried Plantains Recipe 495

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

Steps:

• Cut off both ends of the plantains. Using a paring knife, make one long slit through the skin, from head to tail. Carefully peel the skin away from the fruit. It should separate fairly easily; use the knife to help pry it away if necessary. Fill a medium size bowl with cups of water, then stir in the garlic and salt. Cut the plantains crosswise into 1-inch slices. Place the rounds in a bowl with the water to soak for at least 30 minutes. Drain well on paper towels In a medium-size skillet or dutch oven, heat 1 cup of oil to 325º. Fry the plantains in the oil for about 2-1/2 minutes on each side, until they begin to become golden, and are fork-tender. Do not let them brown. Fry them in batches, if necessary--do not overcrowd the pan. Drain them on paper towels and allow them to cool for a couple of minutes. Then place them between two sheets of waxed paper. Gently press each piece into a 2-inch round, by hand, or using a mallet or rolling pin. They should end up being about 1/3-inch thick. Reheat the oil to 375º, then fry the plantain slices a second time, letting them become a rich brown, crispy on the outside while still soft on the inside, about 3 minutes. Drain them once again on paper towels, then sprinkle with kosher salt. Serve warm for a very special treat.