Green fried plantain
- 3 green plantains
- 4 – 5 large clove of garlic
- salt and pepper to taste
- About 1 quart of very cold water
- Enough vegetable oil or shortening for deep frying
- A large brown paper bag or a tortilla press
- Crush garlic in a mortar or with a garlic press.
- Place a little cold water in a large bowl or pitcher.
- Add garlic, salt and pepper (make sure that these ingredients are well blended).
- Add a little more cold water.
- Cut off both ends of a plantain and with a sharp knife run a slit down one of the veins of the plantain. Remember not to cut to deep, what we want to do is to be able to remove the skin not to split the plantain in half. Now with the thumbs of both hands start prying the skin apart until you have removed it completely.
- Now slice the plantain on a diagonal about half inch thick. Place the slices in the water mixture making sure that they are completely covered with the water. Continue this process until you have finished with all the plantains add water as needed (The secret is to keep them well bathed so that they don't turn in color). This would be a good time to taste the water making sure that you have a good garlic taste and that the salt and pepper are to your liking.
- Cover and place in refrigerator for at least a half hour or longer. What we want is for the flavor in the water to be absorbed by the plantain.
- Place oil or shortening in a deep fryer or cauldron and bring up to heat about 350°F.
- Once the fryer has come up to heat drain the slices on at a time and place them in the fryer. Depending on how big your fryer is place enough so that they can float freely, remove after ten minutes and allow to drain on a piece of paper towel.
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