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Fried Plantains

green Plantains with no yellow streaks, 1 per serving
oil for frying
salt

Peel the plantain. The easy way to do this is to score the plantain
lenghtwise. Cut off both ends. Using the tip of the knife to get
you started, peel back a corner. Then run your thumb and forefinger
along the scoring line and peel back. Thinly slice the plantain
into rounds having a thickness of 1/8 to 1/4 of an inch. Fry in
hot oil until golden brown. Drain on paper towels and sprinkle
with salt.

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