How to Peel and Fry Green Plantains
vegetable or canola
Use a dull table knife or butter knife to cut the plantains skin.
Cut off each end of the plantain, just below the stem and just above the bottom of the plantain.
Find the a ridge running length wise on the plantain.
Insert the knife under the ridge and cut length wise along the plantain.
Find another ridge and cut length wise along that ridge too.
Peel the skin from the plantain. Repeat until the skin is removed
Heat oil about 1 inch deep in a skillet on the stove over medium heat.
Slice plantains in equally even slices.
Place in hot oil and cook on one side for about a minute watching carefully for a slight change in color.
Flip the plantain slices with a fork or heat resistant turner.
Fry on the back side. Remove from the hot oil.
Use a Plantain Press or Tostonera to smash the plantains. I used a mug because I did not have one of these cool tools yet.
Put back into the oil and fry for another minute.
Remove from oil and salt.
Serve as a side dish.
Dip in guacamole or salsa.
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