Plantains are fried twice to achieve crispy perfection in this recipe from Miss Ollie's in Oakland, CA. You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.
Recipe information
Yield
8 servings
Ingredients
6
1
3
Preparation
Step 1
Combine garlic and 2 cups water in a medium bowl; set aside.
Step 2
Heat ½ cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
Step 3
Gently press down on plantains one at a time with the flat side of a chef’s knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
Step 4
Remove plantains from garlic water and pat dry with paper towels. Heat remaining ½ cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6–8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.