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Mariquitas (Fried Green Plantains) Recipe

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This recipe for Mariquitas (Fried Green Plantains) is from Joe and Sally's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chichachirritas or Tostones is the Cuban name given to green plantain chips, sliced round, fried and salted. Mariquitas is what Cubans call them when they are sliced the Nicaraguan way; slicing them lengthwise to create long, slender, wavy chips, fried and salted.

They are really good brought to the table piping hot and sprinkled with mojo.

3 to 4 cups canola or peanut oil for frying
2 green plantains
Garlic salt
Mojo or melted butter
Directions:
Directions:
Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer or heavy skillet. Heat to 350 degrees.Peel the plantains. Slice lengthwise as thinly as possible, using a mandolin if you have one, with the blade at its thinnest opening. Slide them into the hot fat in small batches. You don't want them to clump together.

Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Place in serving bown and sprinkle with salt, garlic and mojo/melted butter. Serve at once.

 

 

 

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