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Saturday, March 10

Crispy fried sweet plantains

Oil, canola
4 cups
Plantains, peeled, cut diagonally into ½-inch pieces
Salt, fine sea
¾ teaspoon
  1. Heat the oil in a heavy, high-sided skillet over medium-high heat to 350°F. 
  2. Add half of the plantain slices and cook until the bottoms are mahogany-colored with speckles of yellow poking through, 3 to 4 minutes. 
  3. Flip and cook until deeply caramelized, about 3 minutes. 
  4. Remove with a mesh skimmer to a paper towel-lined baking sheet, and sprinkle with half of the salt. 
  5. Repeat with the remaining plantains and salt. 
Recipe from Food&Wine Magazine, March 2018.

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