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Chichachirritas/ Mariquitas




Source of Recipe


Internet


List of Ingredients




Chichachirritas is the Cuban name given to green banana chips, sliced round, fried and salted.
Mariquitas is what Cubans call them when they are sliced the Nicaraguan way; slicing them lenghtwise 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 lenghtwise for Mariquitas or in round chips for Chicharritas, as thinly as possible, using a mandolin if you have one, with the blade at its thinest 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.



Recipe