by on May 26, 2013 » Add the first comment.
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Plantains (high starch)

Soak in salt water ½ gal water with 1/8 salt. Drain & pat dry, Fry in Canola (med heat) till just start to brown, turn over so all is browned. Soft but not fried. Drain on paper towel. Hammer w/spiked side of hammer till sides split. Fry till edges browned and crispy. Sprinkle w/ a little salt. Serve w/Mohito

Plantaines (peeled, cut in 1” pieces)

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