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Print this Recipe    Plantain Crisps

HOT PLANTAIN CRISPS

4 firm plantains
4 tsp lemon juice
4 tsp ground ginger
4 tsp cayenne pepper
oil for frying

Slice the plantains into rounds 1/2-inch thick, and sprinkle lemon
juice over the pieces, stirring to moisten. In a separate bowl,
combine the ginger and pepper. Heat about 1/4 inch of oil in a
heavy skillet until a test piece of plantain sputters. Roll plantain
pieces a few at a time in the spice mixture to coat surfaces, then
transfer to the skillet. Fry until outsides are crisp and golden.
With a slotted spoon, remove plaintains to paper towels. Serve hot.

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