Ingredients:
4 to 5 plantains/green bananas
Salt (according to taste)
Chili powder (cayenne, red chili or paprika according to however hot it is preferred)
Oil (any kind) for deep frying 24 oz
Method:
Heat the oil.While the oil is getting hot peel a plantain and slice it into thin slices and leave these slices in a bowl of water. Peel and slice 1 plantain at a time.Dry these plantain slices on a paper towel or regular kitchen towel. Check to see if the oil is hot. It should be as hot as you would make it to fry French fries or fritters. To test the oil drop a slice of the plantain. It should touch the bottom of the deep fryer and rise to the surface.Now start dropping in the slices one by one as they will be sticky and need to be separated. Deep fry them on both sides till they turn crispy and light golden brown. When they are lifted out of the oil they will feel hard and crispy to the spoon. This will also be when the oil stops bubbling and there is no noise of the oil. Remove with a slotted spoon and drain it on a plate lined with a paper towel to absorb the extra fat.Immediately sprinkle enough salt and chili powder over these chips and toss well so that the chips are coated evenly with the salt and the chili powder. Repeat the procedure till all the plantains are done.
4 to 5 plantains/green bananas
Salt (according to taste)
Chili powder (cayenne, red chili or paprika according to however hot it is preferred)
Oil (any kind) for deep frying 24 oz
Method:
Heat the oil.While the oil is getting hot peel a plantain and slice it into thin slices and leave these slices in a bowl of water. Peel and slice 1 plantain at a time.Dry these plantain slices on a paper towel or regular kitchen towel. Check to see if the oil is hot. It should be as hot as you would make it to fry French fries or fritters. To test the oil drop a slice of the plantain. It should touch the bottom of the deep fryer and rise to the surface.Now start dropping in the slices one by one as they will be sticky and need to be separated. Deep fry them on both sides till they turn crispy and light golden brown. When they are lifted out of the oil they will feel hard and crispy to the spoon. This will also be when the oil stops bubbling and there is no noise of the oil. Remove with a slotted spoon and drain it on a plate lined with a paper towel to absorb the extra fat.Immediately sprinkle enough salt and chili powder over these chips and toss well so that the chips are coated evenly with the salt and the chili powder. Repeat the procedure till all the plantains are done.
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