Mariquitas cubane (strisce di platano fritte)

Ingredienti

• 6 cloves garlic (mashed to a paste)
• 1/4 cup fresh navel orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1/3 cup olive oil
• 1/2 teaspoon salt
• Pinch of black pepper
• 2 large green plantains
• 1/2 cup oil for frying ((any oil with a high smoke point))
• Salt to taste

Preparazione

1. 1

   To make the garlic mojo dipping sauce, whisk all the ingredients until combined in a small bowl. Set aside.

2. 2

   Peel the green plantains by slicing a shallow opening lengthwise using a sharp knife. Remove the green peel. Discard.

3. 3

   Using a vegetable peeler or mandolin on the thinnest setting, slice the plantain, lengthwise. The slices should be paper-thin ribbons.

4. 4

   In a large pot, heat oil over medium-high heat to 400ºF. Transfer the slices into the hot oil in small batches (5-6 at a time) so they don’t stick together. Fry for about 1-2 minutes, until golden brown and crispy.

5. 5

   Remove them with a slotted spoon. Drain on paper towel-lined plates. Season with salt. Serve with mojo dipping sauce. Enjoy!