Instructions: In large bowl, combine water, plantains, garlic and 2 3/4 teaspoons salt.

Let stand 15 minutes.

Drain plantains well, reserving liquid. Dry plantains on paper towels.

In large skillet, heat 1/2" oil until deep-fat thermometer registers 375 degrees. Add plantains and fry 7 minutes. Drain plantains on paper towels.

When cool enough to handle, use palm of hand to flatten plantains to 1/4" thickness. Dip plantains in reserved liquid and dry on paper towels.

Refry plantains in hot oil until crisp and golden; drain on paper towels.

Lightly sprinkle remaining 1/4 teaspoon salt over plantains and serve hot.

NOTES : A staple of the Hispanic diet, the starchy green bananas known as plantains are often deep-fried and served as an appetizer.

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