- 1 dark green plantain, peeled and sliced ½ thick
- Oil for frying
- Sea salt
The darker the plantain skin the easier it is to peel.
In a large skillet, cast iron is what I prefer to use, heat 1/2 inch of oil. Fry the rounds in a single layer until they are golden, turn cook and remove with a slotted spoon (or tongs) onto paper to drain.
Using brown paper, folded in half, place the rounds under the crease and press down until they are a disk. At this stage they can be frozen to use another day, drop into soup or continue……..
Right before serving slide into the hot oil and cook until golden brown, flip over and cook the other side. Remove from oil with tongs, drain, sprinkle with sea salt and serve while hot.