From Maneet Chauhan, executive chef of Vermilion restaurant in Chicago. Recipe printed in the April 12 Wall Street Journal.
- 2 green plantains
- 2 tsp salt
- Canola or other vegetable oil, for frying
Cut off stem end from each plantain and then cut a lenghtwise slit through skin along inside curve using a small sharp knife. Soak in very hot water until skin blackens, about 15 minutes. Remove from water and peel skin from plantain. Cut flesh crosswise into 1/8-inch thick slices using a knife or mandoline. Place plantain slices and 1 tsp of the salt in a bowl. Fill bowl with water to cover plantains; soak 15 minutes.
In a large deep skillet heat 1 1/2 inches oil to 375 degrees F measuring with a deep-fat thermometer or until one plantain slice sizzle upon contact. Drain plantains from water and pat dry. Fry plantain in two batches, turning them as they cook, until golden brown, about 3 minutes per batch. Transfer fried plantains with a skimmer or slotted spoon to paper towels to drain. Season plantain slices with remaining 1 tsp salt.
Plantain slices are best served immediately but can be made 1 day ahead, cooled completely, and kept in an air-tight container. Reheat plantain slices in a shallow baking pan at 350 degrees F until heated through.