Take a plantain which is quite ripe, peel and slice diagonally, each slice about 8–10 mm (⅓-½ inch) thick. Sometimes they are cut in strips horizontally but they can be quite slippery, making cutting like that a bit harder. The most important thing is, don’t slice too thinly.
Drop into hot oil and turn once or twice until the colour changes and the edges are crispy brown. Place on kitchen paper to blot excess oil. They become an orange colour and inside will be soft but firm.
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