Green Plantain Recipe
Green plantains have deep roots in West African cuisine, where they've been a staple for centuries.
Equipment
- Sharp knife
- Mandoline slicer (optional for uniform slices)
- Deep fryer or a deep, heavy-bottomed pan
- Paper towels for draining
Ingredients
- Green plantains (3-4)
- Vegetable oil for frying
- Salt to taste
Instructions
- Selecting the Right Plantains:Choose firm green plantains for this recipe. Avoid ripe ones, as they tend to be sweet and won't achieve the desired crispiness.
- Peeling and Slicing:Cut off both ends of the plantains and make a shallow incision along the length of the skin.Gently pry the skin away from the flesh using your fingers or a knife.Slice the plantains thinly and uniformly. A mandoline slicer can make this step a breeze.
- Heating the Oil:Heat the vegetable oil in your fryer or pan to 350°F (175°C).
- Frying:Carefully add the plantain slices to the hot oil in small batches.Fry until golden brown, usually around 2-3 minutes per batch.
- Draining and Seasoning:Place the fried plantains on a paper towel to absorb excess oil.Sprinkle with salt to taste while they're still warm.