A popular side dish in Cuban and Caribbean cooking, this recipe uses slices of unripe green plantain that are fried, flattened, and fried again until crisp. The plantains are briefly dipped in garlic water and served alongside a main course.
Fry the plantain slices in oil over medium heat for 6–8 minutes, until lightly golden on both sides. Drain.
While the slices are still warm, press them with a flat object to flatten.
Mix the garlic, water, and salt, then briefly dip the flattened slices in the mixture.
Fry the slices again in oil over medium-high heat for 4–5 minutes, until crisp and golden.
Drain and serve hot.
Best eaten fresh; they lose their crispness as they sit, and reheating is not recommended.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
