Serves 4-6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
SAFETY NOTE:
WHENEVER YOU ARE DEEP FRYING, BE SURE TO HAVE ALL INGREDIENTS AND TOOLS AT HAND AT STOVE BEFORE YOU START.
NEVER LEAVE THE STOVE WHEN DEEP FRYING.
INGREDIENTS
· 2 cups canola oil
· 4 very ripe plantains (the blacker the better)
INSTRUCTIONS
Heat oil over medium heat in sauce pan or Dutch oven
Note: An alternative to deep frying is to pan fry in smaller batches using a sauté pan with oil covering bottom half of plantains.
Peel plantains. Cut off both ends of each ripe plantain. Using a paring or serrated knife, gently score plantain skin lengthwise along at least three of the ribs of the plantain skin. Using your fingers gently peel back the scored skin, careful not to break apart or remove any of the plantain flesh. Remove and discard plantain skin. Cut each peeled plantain into 4-6 slices, (depending on size) Cut on the bias. Set up fry area.
Heat oil in a pot or Dutch oven.
Test oil temperature by spearing one plantain slice with a large fork and gently submerging in hot oil. If oil bubbles, the temperature is high enough. (Oil temperature should run 350- 375 degrees F. maximum)