4 plantains [should be firm] 4 tsp lemon juice 4 tsp ground ginger 4
tsp cayenne pepper oil for frying
Slice the plantains into rounds 1/2-inch thick, and sprinkle lemon
juice over the pieces, stirring to moisten. In a separate bowl, combine
the ginger and pepper. Heat about 1/4 inch of oil in a heavy skillet
until a test piece of plantain sputters. Roll plantain pieces a few at a
time in the spice mixture to coat surfaces, then transfer to the skillet.
Fry until outsides are crisp and golden. With a slotted spoon, remove
plaintains to an absorbent cloth [or paper toweling] for cooling
[slightly]. Serve hot.
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