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Plantains (1)
Oil, Deep Fry (2)
-- Sprinkle with
Powdered Salt
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Make - (1 hr)
- Peel PLANTAINS (Score the peel from end to end several times)
and slice a bit thicker than potato chips. They should be cut
very evenly. Best to use a mandolin or similar device set to a
little over 1/8 inch.
- In a kadhai, wok or other suitable pan, heat deep fry Oil
to about 375°F/190°C.
- Add Plantain Slices to the oil in modest batches, making sure
they are not stuck together. I deal them into the oil like cards,
around 20 to a batch. Tumble them almost continuously so they fry
evenly. Don't get them too dark, as they will darken considerably as
they cool.
- Scoop them out with your spider. I scoop onto a reack or wire basket
set over a baking sheet. I toss them into a bowl when the next batch
is about ready.
- Tumble them with Salt. Let them cool before serving.
They can be kept a week or so in a tightly sealed plastic bag.
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