NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- plantain, green, mashed2
- salt1 tsp
- black pepper, freshly ground1 tsp
- serrano chile, seeded and minced1
- garlic, minced1 tbsp
- peanut or canola oil, for deep-frying2 quart
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine plantains, salt, black pepper, the chile, and garlic. Shape into rounds about the size of a thin slice of potato.
Heat oil to 375°F. Add rounds, 6–8 at a time, and fry until golden brown and crispy on the outside.
Drain on a cooling rack set above a sheet pan, and season immediately with salt and freshly ground black pepper.
Serve warm or room temperature.