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Garlicky Plantains

Garlicky Plantains

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You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.


  • 6 garlic cloves, finely grated
  • 1 cup vegetable oil, divided
  • 3 large ripe plantains (about 2½ pounds total), peeled, halved lengthwise, sliced crosswise on a diagonal into 3-inch pieces

Recipe Preparation

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

  • Heat ½ 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.

  • 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.

  • Remove plantains from garlic water and pat dry with paper towels. Heat remaining ½ 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.

Recipe by Sarah Kirnon, Miss Ollie's, Oakland, CA

Nutritional Content

Calories (kcal) 300Fat (g) 15Saturated Fat (g) 2.5Cholesterol (mg) 0Carbohydrates (g) 46Dietary Fiber (g) 3Total Sugars (g) 21Protein (g) 2Sodium (mg) 5Reviews Section

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  2. Vudogami

    not very impressive

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