Fried Polenta with Black Olive Paste
INGREDIENTS:
3 c Water
3 Green plantains; peeled and
-cut diagonally, 1 inch
-thick slices
3 Cloves garlic; chopped
3 ts Salt
Vegetable oil for deep
-frying
3 c Water
3 Green plantains; peeled and
-cut diagonally, 1 inch
-thick slices
3 Cloves garlic; chopped
3 ts Salt
Vegetable oil for deep
-frying
In large bowl, combine water, plantains, garlic and 2 3/4 teaspoons salt. Let stand 15 minutes.
Drain plantains well, reserving liquid. Dry plantains on paper towels.
In large skillet, heat 1/2" oil until deep-fat thermometer registers 375 degrees. Add plantains and fry 7 minutes. Drain plantains on paper towels. When cool enough to handle, use palm of hand to flatten plantains to 1/4" thickness. Dip plantains in reserved liquid and dry on paper towels.
Refry plantains in hot oil until crisp and golden; drain on paper towels. Lightly sprinkle remaining 1/4 teaspoon salt over plantains and serve hot.
NOTES : A staple of the Hispanic diet, the starchy green bananas known as plantains are often deep-fried and served as an appetizer.
Drain plantains well, reserving liquid. Dry plantains on paper towels.
In large skillet, heat 1/2" oil until deep-fat thermometer registers 375 degrees. Add plantains and fry 7 minutes. Drain plantains on paper towels. When cool enough to handle, use palm of hand to flatten plantains to 1/4" thickness. Dip plantains in reserved liquid and dry on paper towels.
Refry plantains in hot oil until crisp and golden; drain on paper towels. Lightly sprinkle remaining 1/4 teaspoon salt over plantains and serve hot.
NOTES : A staple of the Hispanic diet, the starchy green bananas known as plantains are often deep-fried and served as an appetizer.