Sweet and Salty Mashed Plantains

• 1 quart vegetable oil, for frying
• 4 ripe plantains, cut into 1 inches slices
• ½ cup sugar
• Maldon sea salt flakes

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1. Set your fryer to 350 degrees.
2. Cut the top and bottom off of your plantains first and then slice the length through the peal. Using your fingers carefully peel the skin off.
3. Now slice them into one inch pieces.
4. Since we are going to fry them twice we want the temperature on the first fry to be about 350 degrees. You can set a table top fryer to 350 or use a thermometer. Get your oil hot and then fry the plantain in batches. You do not want to overcrowd the fryer so the temperature goes down too much. Fry them until a light golden brown and then drain on a paper towel.
5. Next lay the plantains out and use a small jar or mallet to smash them down. Do not smash too hard, you do not want them to be really thin.
6. Turn the temperature up to 165 degrees and fry them again. Wait until they are crispy and drain again on paper towels.
7. Sprinkle them with sugar and flakey sea salt.