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Pazhampori Fried Plantains

These starchy, savory plantains are great for frying. Pazhampori is a common street snack which consists of deep fried slices of plantain coated in a thin batter.

Serves 4people
cups Water
ea. Garlic cloves, smashed
tsp Kosher salt, plus extra for seasoning
1 1/2
cups Vegetable or canola oil
ea. Green plantains
Combine water, garlic and salt in medium size glass bowl and set aside.
In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. (Dip plantains in boiling water for 30 seconds to easily peel off skin.)
Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

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