Fried Plantains

• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 cups water at room temperature

3 cloves garlic, peeled and smashed

2 teaspoons kosher salt, plus more for seasoning

1 1/2 cups neutral oil (vegetable or canola are fine)

2 green plantains

Directions

Combine water, garlic, and salt in medium bowl and set aside.

Peel the plantains by cutting off both ends and slicing lengthwise through the peel only, avoiding the flesh. Slip your thumb under the peel and gently ease the plantain out of its skin. Slice into 1-inch pieces.

Place the oil in an 11-12-inch heavy saute pan and bring to 325℉ over medium-high heat. Carefully place the plantain slices using tongs, cut side down, into the oil and cook for 1-1 1/2 minutes per side until golden yellow in color then place them, cut side down, on a parchment lined half-sheet pan. Kill the heat until ready to fry again.

Firmly press down on each slice with the back of a wide spatula, or a flat bottom drinking glass until they're about 1/4-inch thick and twice their original width. Slide them into the brine and leave for 1 minute. Remove and gently press between a few layers of paper towels to remove excess water.

Bring the oil back up to 325℉ and return half of the plantains back to the pan Fry until golden brown and crispy, about 3 minutes each side. Remove with a spider or slotted spoon to a plate or sheet pan lined with paper towels. Season with additional kosher salt. Repeat with the remaining plantains.

Cool for 5 minutes before serving as is, or alongside our Mojo Verde.