• Step 1

  Combine ginger, garlic, chili powder, nutmeg, and salt in bowl. Add half of spice mixture to large bowl; set aside remaining spice mixture. Add plantains and 1 Tbsp oil to bowl with spice mixture; toss well to coat and distribute spices evenly over plantains. Set aside.

• Step 2

  Add 4 cups oil to 2-qt saucepan; heat to 350 degrees (check temp with deep fry thermometer). Add half of plantains carefully into oil using slotted spoon.

• Step 3

  Fry 6 to 10 min, turning over occasionally, until plantains are caramelized with golden brown edges. Drain briefly on paper towels. Return oil temp to 350 degrees; repeat with remaining plantains.

• Step 4

  Transfer plantains to serving bowl; toss with remaining spice mixture.

• Don't overcrowd pan or plantains will not brown evenly. • Be sure to keep a close eye on plantains while frying to avoid burning. • Make sure oil is hot enough before frying to avoid plantains turning out too soft. • Ripened plantains should be yellow with dark spots, but not completely blackened.

Note: When servings & ingredients are modified, nutrition & directions may vary.