How can a good Cuban boy such as myself not have made fried plantains before? Hard to believe, but true.
If you read the title, you know how to make them. I got some yellow-green looking plantains and sliced them as thin as I could. It would've been much easier with a mandoline (just about the only cooking tool I dont have yet, I think). I fried them in the deep fryer for a couple of minutes until they turned hard, let them rest and covered with salt. I don't think I used the optional lime on top.
Everybody seemed to like it a lot. I wish I had the recipe for the sauce they usual serve on the side (not just mojo, I think) to drizzle on top.
Modifications: Thinner slices would've been even better, but only so much I can do without a mandoline and/or 10 more years of knife skills.
Make again?: Definitely going to be a part of my small but hopefully growing cuban food repetoire.
0 comments:
Post a Comment