Fried Plantains

From the 2003 KLO dinner — Spanish Tapas

Fried Plantains

• 2 to 3 green plantains
• 4 cups olive oil
• salt

Choose green, under-ripe plantains for this recipe. To peel, make several lengthwise cuts the full length of the plantains. Cut off each end and pull the peel off.

Shave strips off with a vegetable peeler, trying to make them as long as possible. Make the strips as thin as possible. Fry the strips in batches in hot oil until crisp. Drain and place on paper towels. Add salt to taste.