In a deep saucepan, heat enough oil for deep-frying to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds.
Meanwhile, to peel the plantains, use a sharp knife to chop off the ends, then slit the skins lengthways and remove the peel in strips. Slice the plantains quite finely.
Deep-fry the plantain in the oil in batches for 2–3 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper, then sprinkle well with sea salt. Tip the slices into a bowl, toss with the zahtar and serve immediately.