← Back to Search Results frying Cuban
fried-plantain-chips

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Mariquitas

Stop by most any Cuban takeout window or loncheria and you’ll see people buying brown paper cones filled with mariquitas, also called chicharritas. These wafer-thin slices of green plantain are deep-fried until crisp and golden, then sprinkled with salt. Whether sliced crosswise like potato chips or lengthwise, they are delicious either eaten as is or sprinkled with tart, garlicky mojo.

Yield : Serves 4 to 6

Ingredients

  • 2 large green plantains
  • Vegetable oil for deep-frying
  • Salt to taste, preferably kosher or sea salt
  • Mojo Criollo (Cuban Garlic Sauce)

Directions

Peel the plantains: Cut off both ends, then cut slits through the skin, being careful not to cut the flesh. Peel off the skin. Using a mandolin set on the “thin” setting, slice the plantains lengthwise. If not frying immediately, place the slices in cold acidulated water. When ready to fry, pat the slices dry thoroughly with paper towels.

In a deep-fryer or a large, deep skillet, heat at least 2 inches of oil to 375°F. Working in batches, carefully add the plantain slices to the oil. Fry, turning occasionally, until crisp and golden brown, 1 to 2 minutes. Drain on crumpled paper towels and sprinkle with salt. Serve immediately, with Mojo Criollo if desired.


© 2006 Beverly Cox
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Mojo Criollo. For nutritional information on Mojo Criollo, please follow the link above.

297kcal (15%)
351mg (15%)
24g
2g
24g (36%)
0g
2g (8%)
17g
4g
0mg (0%)
11g
1g
28mg
372mg
42mcg RAE (1%)
14mg (23%)
2mg (0%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
american-masala American Masala
by Suvir Saran
west-coast-cooking West Coast Cooking
by Greg Atkinson
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
new-american-table New American Table
by Marcus Samuelsson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?