Green Plantain Chips (Patacones) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| vegetable oil for deep frying | 1 large green plantain, peeled and cut into 1-1/2 inches slices | salt |
| 1 | Pour enough oil into a deep fryer or saucepan to fill it to a depth of 2 to 3 inches. Heat to moderate, 325 F. on a frying thermometer. Drop in the plantain slices and fry until tender, about 5 minutes. Lift out and drain on paper towels. Cover with wax paper and press until each is about 3/4 inch thick. |
| 2 | Raise the temperature of the oil to hot, 375 F. on a frying thermometer, and fry the slices until they are brown and crispy on the outside, tender inside, a minute or two. Traditional cooks dip the slices in cold, salted water before this second frying to make them crustier. Sprinkle lightly with salt before serving. |