Yields: 6-8 servings
  • 1 to 2 unripe green plantains
  • Canola oil, for frying
  • Kosher salt, to taste
  1. Peel plantains, and cut into 1-inchthick slices.
  2. In a large deep skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 375˚.
  3. Fry plantains until golden, 3 to 5 minutes. While still warm, flatten plantains to about ¼-inch thickness using a tortilla press or flat bottom of a glass. Fry plantains again until golden yellow on both sides. Using a slotted spoon, remove from oil, and let drain on paper towels. Season to taste with salt. Serve immediately.
Recipe by Louisiana Cookin at