Tags: appetizer side vegetarian
Active Time: 1 hour
Passive Time: N/A
Serves: 9

Savory take on plantains that is absolutely amazing

Bon Appetit

• Garlic: 6 cloves, finely grated
  
  
• Vegetable oil: 1 cup, divided
  
  
• Plantains“ 3 large ripe, about 2.5 lbs, peeled, halved lengthwise, sliced crosswise on diagonal into 3 inch pieces
  
  
• Kosher salt: to taste

• Note
• Note

1. Combine garlic and 2 cups water in a medium bowl; set aside
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
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
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