GATrops

Terry- I pretty much follow the directions for "Deep-Fried Plantain" in the link Southern-Grower mentioned above from JoeReal. The only change I make is that I do not fry them to as golden a color when they are in the oil for the first time. If you want to get them crunchy make sure you do not crowd them in the pan and the oil is not too hot during the second frying. I also recommend a little garlic powder (or any of the "Badia" brand spice mixes) in addition to salt and pepper. They are also out of this world with guacamole and/or salsa.