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Add a photoFried green plantains.
Ingredientes
Direcciones
- Heat olive oil in skillet, I use the old black iron
- Cut the ends of the plantains, then cut down longwise and try to separate the skin intact.
- You will have two lengthwise slivers.
- Cut into chunks, dip into oil,fry until very light brown,flip them to other side which was up above he grease level, brown that. Take them out.
- You can place on a paper towel if you wish, I don't -(if you use another type of oil) please do!
- Put a chunk in between the two slices of green skin and mash down, so that they become round, try not to mash them hard, (it's okay if you do, they will taste just as good, but may not look as pretty)
- Now put each slightly browned toston back into the fryer, watch and take them out when they have a lovely golden shade.
- Season with salt, whether pink Himalayan, sea salt or whatever you choose, and eat hot. Should be crispy in a gentle way.
- In your mortar and pestle mash 2 cloves of garlic and sprinkle. I started using Coconut oil because it does not go rancid at high temperatures. It still has a nice flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 2 servings | |
| Calories 142 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 581mg | 17% |
| Total Carbs 37.1g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 17.45g | 12% |
| Protein 1.51g | 2% |
