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Yummy Green Plantains

A childhood favourite of mine and one I will pass on to my kids.


3 large green plantains, 3/4 cup olive oil (approximately), 1 tsp sea salt, ¼ tsp flavour enhancer.


In a pestle and mortar add the salt and flavour enhancer then with some wrist action ground down to a powder then set aside. Under medium-high fill a frying pan with olive oil and allow oil to heat up to frying point (test by adding a plantain slice in pan and if the oil bubbles then it’s ready). Cut the ends off of each plantain, and use a knife to cut through the skin of the plantain (only), from top to bottom. Use your fingers to open and peel off the outer skin. Cut the plantains into pieces (1/2’’/ 1.27cm thickness). Carefully add several plantains (in a standard size frying pan I usually add 4 at a time) to oil. Fry plantains for about 2-3 minutes on each side, or just long enough to soften them and turn them a light golden color. Remove the fried plantains from the oil and place them on a paper towel to absorb some of the oil. Place a fried plantain between two pieces of parchment paper and using a rolling pin or the bottom of a can, gently flatten each fried plantain piece.

Place flattened plantain back in hot oil and fry again. Turn them occasionally, until both sides are a deep golden colour. It is important at this step you do not overcrowd your pan as the second fry is fast and plantains could burn quickly (I usually batch fry 2-3 at a time). Remove the plantains from the pan, and place on a paper towel again to absorb some of the oil. Sprinkle generously with herb salt and serve.


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