4 plantains [should be firm]
4 tsp lemon juice
4 tsp ground ginger
4 tsp cayenne pepper oil for frying
Slice the plantains into rounds 1/2-inch thick, and sprinkle lemon juice over the pieces, stirring to moisten.
In a separate bowl, combine the ginger and pepper. Heat about 1/4 inch of oil in a heavy skillet until a test piece of plantain sputters.
Roll plantain pieces a few at a time in the spice mixture to coat surfaces, then transfer to the skillet. Fry until outsides are crisp and golden.
With a slotted spoon, remove plaintains to an absorbent cloth [or paper toweling] for cooling [slightly].