Date: Fri, 18 Oct 1996 15:58:57 -0400 

                     *  Exported from  MasterCook  *

                        Deep-Fried Plantain Rounds

Recipe By     : Big Flavors Of The Hot Sun by Chris Schlesinger
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Big Flavors Of The Hot Sun
                Caribbean                        Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    green plantains
   2      cups          vegetable oil
                        salt and pepper -- to taste

This is one of my favorites. Fried plantains are great with a whole range of
Caribbean and African-inspired dishes or just as a snack by themselves. Make
sure you use green plantains, even though they are somewhat of a nuisance to
peel. Ripe ones are too mushy for this preparation.

METHOD:

Peel plantains and cut into 2-inch rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the plantain
rounds into the hot oil 3 or 4 at a time and cook until well browned, 2 to 3
minutes. Remove and drain.

Set each fried plantain on a flat side, and using a rolling pin, frying pan,
or whatever else you think will work, squash it as flat as you can. It should
have a circular shape.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and
cook until the entire surface is golden brown, about 2 minutes. Remove the
plantains from the oil, drain, and season liberally with salt and pepper.
Serve hot or at room temperature.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm

Mofongo (Puerto Rico)
Subj: Mofongo
From: Silvia Carry 

PLANTAINS WITH PORK CRACKLING
(Mofongo)
(10 balls)
A. 3 green plantains
1 quart (4 cups) water
1 tablespoon salt
B. 3 large cloves garlic, peeled 
1 tablespoon olive oil
C. 1/2 pound very crisp pork crackling (chicharron)
D. Lard or vegetable oil (for deep-frying)
1. Peel plaintains, cut into 1-inch diagonal slices and soak for 15 minutes in water and salt included in
A. Drain well.
2. Heat fat to 350 F. Add plaintain slices and allow to fry at 300F about 15 minutes, or until done,
but not browned. Drain on absorbent paper and reserve.
3. In a mortar, crush cloves garlic well, add olive oil and mix.
Remove from mortar and reserve.
4. Crush in the mortar part of the fried plantain slices together with part of the pork crackling. Add
some of the mixture of crushed cloves garlic and olive oil and mix thoroughly.
5. Spoon the mixture and shape into 2-inch balls. Repeat with the rest.
Serve hot.
