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 plantains to an absorbent cloth [or paper towelling] for cooling [slightly]. Serve hot.