Platanos
Several green plantains (each one makes 4-5 snacks)
Oil (vegetable, peanut oil)
3 quart saucepan (deep to prevent spills)
Serated spoon
2 tablespoons Salt
1/2 teaspoon Garlic powder
1 cup of water
Put about 4-5 inches of oil in saucepan and heat oil to a gentle boil. Place salt and garlic into a small bowl and add about a cup of water. Mix well. Slice the banana jacket lengthwise and peel off. Slice plantains about 1 1/2 inches thick. Place into oil using serrated spoon. Occasionally turning, cook until light brown (5-7 minutes). Remove cooked slices to paper towels to drain for a minute. Smoosh flat in hamburger press (or with flat bottomed bottle). Place each piece into the bowl of water, turn over, then remove and place on a paper toweled plate to rest for about 3 minutes. Turn the heat up on the skillet so that the oil is boiling harder. Place the pieces into the oil and fry until slighty darker brown and crisp, about 2-3 minutes. Remove and place on towels to drain. Eat while hot.
Here's the first fry. The goal here is to soften the fruit, so keep the heat down! I have to take this opportunity to point out the 1930s cookware in use. Originally we got a couple of these saucepans from my grandmother when she passed away, but occasionally, they show up at Salvation Army or Ebay. I have a whole set. Also, the spoon rest was on my grandmother's stove and in continual use since the 1950s.
Here's what they look like after flattening and dipping in salt water.
Here's what we used to flatten our snacks. An ordinary hamburger press. You can still find these some places, but I mostly see them at garage sales. This particular one is at least 30 years old. Use a large sheet of waxed paper to protect the wood and reduce your cleaning.
Here's a comparison of first fry vs. completed. These are cut about 2 inches thick for the cup press.
These ones use a 'cup' press for canapes. Fill with whatever you like.
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