Cooking Time: 10 minutes
4 pieces Banana Saba
1 cup vegetable or canola oil, or as needed
2 cups water
4 cloves garlic, minced
1 tablespoon kosher salt, plus more to top
1 lemon juice
- Use your fingers to pry open and peel off the tough outer skin of the banana saba. Discard the skin of the plantains.
- Cut the plantains into pieces, about 1″ thick.
- Fill a pan with an oil and heat over medium for a few minutes to warm up the oil just slightly.
- Meanwhile, in a large bowl, combine the water, garlic, kosher salt, and lemon juice. Set aside.
- Add the saba to the oil, it should be just warm enough that it begins to lightly bubble shortly after adding the plantains, Fry the planatins until softened and golden, about 4 minutes on each side. Once cooked, drain the excess oil with a paper towel.
- Using the bottom of a glass, plate, or can, gently flatten each fried saba piece. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart.
- Dip the flattened saba in the garlic-lime water. Let it sit for about 10 seconds, then remove from the water and gently pat dry with a paper towel. Repeat with remaining fried plantains.
- When nearly ready to serve, heat oil over medium-high heat. Add the flattened plantains back to the oil in batches and fry to crisp, about 1 minute per side.
- Serve it with sprinkled salt. Enjoy!