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- 2 cups canola oil
- 4 ripe black-skinned plantains, peeled, cut diagonally into 1/2-inch-thick pieces
Heat the oil in a heavy large saucepan or deep fryer to 250 degrees F. Working in batches, fry the plantains until golden brown, turning often, about 4 minutes. Using a slotted spoon, transfer the fried plantains to paper towels to drain.
Recipe created exclusively for Cooking.com by Robert M. Danhi and Estrellita Leong-Danhi.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
259 calories; 5g total fat; 0mg cholesterol; 7mg sodium; 57g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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