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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the plantains then cut them into rounds. | 2. Put the lemon juice in a bowl. | 3. Beat the egg yolks until thick and light in another bowl. Add flour and salt and mix. | 4. Beat egg whites in yet another bowl until stiff then blend with the yolks. | 5. Peel and split the plantains lengthwise. Cut each piece in half and dip in lemon juice, shaking off any excess. | 6. Drop the lemoned plantain pieces into the batter, one at a time. | 7. Pick up with slotted spoon and slide gently into the hot mixed oil.in a heavy skillet (oil about 1 inch deep). | 8. Cook over medium heat, turning almost immediately. | 9. Cook until browned on both sides then drain on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plantain	3		peeled	655.14	171.2493	6.981	1.9869
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
egg	4		separated	286.0	1.44	25.12	19.02
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
salt	1/2	teaspoon		-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.