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Fried plantains

By J. Scott Wilson, Food columnist, food@ibsys.com
Published On: Apr 22 2013 01:01:30 PM CDT
Updated On: Aug 29 2013 05:27:54 AM CDT
Cinco De Mayo

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Those of you who've spent time in Caribbean or "true" Mexican restaurants will be familiar with fried plantains. For the rest of you, this is a treat you simply cannot miss. Eaten as an appetizer, dessert or snack, they're fantastic! If you can't get plantains (they look like giant, dark green bananas), use regular bananas that still have some green on the skins. Do NOT use fully ripe bananas, or you'll end up with batter-coated sugar goo -- tasty, but hard to eat.


2 plantains (or 4 half-ripe bananas)

½ c. all-purpose flour, sifted

2 tbsp. cornstarch

¼ c. granulated sugar

½ tsp. kosher salt

½ c. cool water

Powdered sugar and cinnamon for dusting

Preparation

Preheat oil in deep fryer to 375° F.

Peel the plantains and slice on a diagonal into 1-inch thick slices.

Sift together dry ingredients in medium bowl. Gradually add water, whisking constantly, until batter coats the back of a spoon. (NOTE: you may not need all the water. Add GRADUALLY)

Dip slices in batter, coating thoroughly. Using tongs, move slices from batter to oil, shaking off excess batter thoroughly. Fry, turning often, 2-4 minutes or until golden brown.

Place on racks over paper towels to drain and dust immediately with cinnamon and sugar.

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