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Chichachirritas/ Mariquitas recipe
courtesy of Cocina Cubana/ Pascual Perez/ Sonia Martinez/
Chichachirritas is the Cuban name given to green plantain chips,
sliced round, fried and salted.
Mariquitas is what Cubans call them when they are sliced the
Nicaraguan way; slicing them lengthwise to create long, slender,
wavy chips, fried and salted.
They are really good brought to the table piping hot and sprinkled
with mojo.
3 to 4 cups canola or peanut oil for frying
2 green plantains
salt or garlic salt
Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer, a
dutch oven or heavy skillet. Heat to 350oF.
Peel the plantains. Slice lengthwise for Mariquitas or in round
chips for Chicharritas, as thinly as possible, using a mandolin if
you have one, with the blade at its thinnest opening. Slide them into
the hot fat in small batches. You don't want them to clump together.
Fry until golden brown and crispy, about 1 to 2 minutes, turning
with a metal skimmer. Drain on paper towels. Sprinkle with salt
and/or mojo. Serve at once.
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