Garlicky Plantains

From the kitchen of Carly

Crispy-edged plantain slices soaked in garlicky water, then fried again until they're tender inside and golden outside. The garlic infuses every bite with savory depth. Serve hot and watch them disappear.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 garlic cloves, finely grated
  • 11 cup vegetable oil, divided
  • 13 large ripe plantains (about 2 1/2 pounds total), peeled, halved lengthwise, sliced crosswise on a diagonal into 3-inch pieces
  • 1Kosher salt

Instructions

  1. Combine garlic and 2 cups water in a medium bowl; set aside.

  2. Heat 1/2 cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.

  3. Gently press down on plantains one at a time with the flat side of a chef’s knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.

  4. Remove plantains from garlic water and pat dry with paper towels. Heat remaining 1/2 cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6, 8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.