Hot Plantain Crisps

From Recidemia
Jump to: navigation, search



  1. Slice the plantains into rounds ½-inch thick, and sprinkle lemon juice over the pieces, stirring to moisten.
  2. In a separate bowl, combine the ginger and pepper.
  3. Heat about ¼ inch of oil in a heavy skillet until a test piece of plantain sputters.
  4. Roll plantain pieces a few at a time in the spice mixture to coat surfaces, then transfer to the skillet.
  5. Fry until outsides are crisp and golden.
  6. With a slotted spoon, remove plaintains to an absorbent cloth [or paper toweling] for cooling [slightly].
  7. Serve hot.