Inspired by Stephanie's Iron Chef Gauntlet challenge!
yield: 4 servings
3 Green Plantains
This Little Goat went to Belize
3-4 cups Canola Oil for Frying
Cut the ends of either side of the plantain. Make 3 slits along the ridges of the peel, as close to the flesh as possible. Soak plantains in hot water for 20 minutes.
Remove plantains from water and peel away green peel. You should clean off any excess peel that doesn’t come off easily so you are left with just the fruit. Cut plantains into 2 inch thick pieces. Fry on low heat for 10-12 minutes until tender. Smash fried plantain pieces using a heavy pot or can. The desired result is about 4 inches wide and 1/2 centimeter thick.
Heat 1 inch of oil in a large skillet to medium-high heat. Fry smashed plantains until golden brown, rotating so that all sides brown. Frying should take 2-3 minutes, until they are golden brown and crispy all over. Season with This Little Goat went to Belize and a sprinkle of salt.