Twice-Fried Green Plantain Coins

What you need

• 3 green plantains
• 500 ml (2 cups) vegetable oil, for frying
• 2 garlic cloves, crushed
• 2 tsp kosher salt, divided

Method

Restated from the original video

1. 1

   Cut the ends off the plantains. Score the skin lengthwise along the ridges without cutting into the flesh, then pry the skin off by hand.

2. 2

   Slice the plantains crosswise into 2.5 cm (1 in) chunks.

3. 3

   Pour the oil into a heavy frying pan to a depth of about 2 cm and heat it to 160 °C (325 °F).

4. 4

   Fry the plantains, turning once, until pale gold and tender when pierced, 3-4 min per side. They should not brown yet.

5. 5

   Drain them on paper towels.

6. 6

   Stir the garlic and 1 tsp of the salt into 500 ml water in a wide bowl.

7. 7

   While the plantains are still warm, flatten each piece to about 1 cm thick with the base of a heavy glass or a small plate.

8. 8

   Dip each flattened piece in the garlic water for a few seconds, then pat it completely dry. Wet plantains spit in hot oil.

9. 9

   Raise the oil to 190 °C (375 °F). Fry the plantains in batches until crisp and deep golden, 1-2 min per side.

10. 10

    Drain on paper towels, sprinkle with the remaining salt and serve right away.

Imported from hostthetoast.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.