Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 3 eachlarge firm green plantains, about 750 g before peeling
- 750 mlneutral frying oil; most remains in the pan
- ¾ tspsalt
- 1 eachlime, cut into wedges
Make it
- Trim the plantain ends and score the skin lengthwise without cutting deeply into the flesh. Peel and cut the flesh into 3 cm thick rounds, then dry thoroughly.
- Heat the oil in a heavy pan to 160°C / 320°F, with the pan no more than half full. Fry the rounds in two batches for 4–5 minutes until pale gold and softened but not crisp; drain briefly.
- Place each warm round between two pieces of baking parchment and press with a flat-bottomed cup into a disc about 1 cm thick. Flatten gently so the edges stay joined.
- Raise the oil to 180°C / 355°F. Fry the discs in batches for 2–3 minutes, turning once, until golden and crisp; drain on a rack or paper-lined plate.
- Sprinkle with salt while hot and divide among four plates. Serve immediately with lime wedges.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.