Twice Fried Plantains

Contributed by Lesley Hendricks


4-5 Plantains (not real ripe)
Wesson Oil
3 Garlic Cloves (chopped finely)
1 can Chicken Broth
Your favorite Salsa


Heat chicken broth in a small saucepan. Add garlic. Let it sit until the plaintain is finished.

Peel plantain. Cut into 1/2 inch slices. Heat 2 inches of oil in a heavy duty frying pan. Fry plantain a little at a time until it is slightly golden. Remove, drain on paper towels.  Take a glass and flatten the plantain pieces.  Return to the frying pan and cook until golden.  Remove, drain on paper towels.  Serve warm with the chicken broth and salsa as dips.

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