Almost Fried Plantains Virtually Fat Free Recipes

ALMOST FRIED PLANTAINS - VIRTUALLY FAT FREE

Steps:

• Peel plantain and slice 1/4 inch thick on a slight diagonal. This will give you oblong slices that are easy to handle while cooking.
• Using medium-high heat, pre-heat a non stick skillet.
• Place plantains in a single layer in the pan. Add water just until it covers the bottom half of the plantains.
• Reduce heat a small amount and cook 2 or 3 minutes until the water evaporates. Your plantains should begin to have a softer texture and more translucent quality.
• Lightly spray the tops of the plaintains with cooking spray and turn over. Cook an additional minute or so until you get a lovely, slightly crispy brown exterior on the plantains.
• Give the tops another quick spray of oil and turn over again. Cook the first side a minute or so until it too has browned a bit.
• Stop eating the plantains while you're cooking. :-).
• Serve.

FRIED PLANTAINS

Steps:

• In skillet, heat oil to 350 degrees F. Fry plantain, turning until all sides are lightly golden. Remove from skillet and place between 2 pieces of paper towel and press to flatten. Return to skillet and continue to fry until crisp. Remove and salt lightly.

FRIED PLANTAINS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Peel the plantains and slice them into 1 1/2-inch chunks. Put the plantains into the fryer and fry until just golden brown, about 2 minutes. Stir the garlic and the water together in a medium bowl. Remove the plantains from the fryer and drain on a paper towel lined sheet tray. With the smooth side of a meat mallet, smash the plantain until it's flattened. Add them to the garlic water and let them soak for 1 minute. Remove the plantains from the water and pat dry with paper towels. Return to the fryer and continue to fry until golden brown and crisp, about another 2 minutes. Transfer the plantains to a serving bowl and season with salt. Serve hot.

MY FAVORITE FRIED PLANTAINS

Steps:

• Peel plantains and cut in half. Then, slice the halves lengthwise into 1/4 inch strips so that you have about eight slices per plantain each about four inches long.
• Heat half the Grape Seed Oil in a large cast iron or non-stick frying pan on medium high heat, and add half of your plantain slices.
• Fry the plantain slices till they turn slightly golden yellow and get crispy. Don't overcook and turn them brown. Remove the plantains from the frying pan and put on a serving plate.
• Repeat with the 2nd half of the oil and plantains. When these are cooked, add to your serving plate.
• Using a butter knife, spread your raw honey lightly on the fried plantain slices and sprinkle with the coconut flakes.
• Serve warm. Squeeze the limes over the fried plantains, and serve with yogurt for dipping.

FRIED PLANTAINS

Steps:

• Combine flour, cinnamon, pepper and sugar in a zip-top plastic bag.
• Heat butter in a shallow skillet until melted.
• Peel plantains and slice into 1/2-inch thick rounds, then add to flour mixture and shake well.
• Remove plantain slices from bag, shaking off excess flour mixture, and place in prepared skillet.
• Fry 4 minutes on each side, or until golden brown and crisp.
• Drain on paper towels and serve hot.
• If desired, drizzle with a little honey to make a dessert instead of a side dish.

TWICE FRIED PLANTAINS

Steps:

• Cut off the ends of the plantain, then use a small knife to cut a slit along their natural ridges.
• Pry the skin loose, using a knife if necessary, and then pull it off.
• Cut the plantains crosswise into 1" rounds.
• Place them in a bowl with the water, salt, and garlic for 30 minutes.
• In a medium sized pot, or frying pan heat the oil to 325 degrees.
• Drain the plantain slices and pat with a paper towels.
• Fry a few rounds at a time, turning them occasionally until golden, not brown, and tender when pierced with a knife, about 5 minutes.
• Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
• Place the fried slices one by one between two pieces of waxed paper on a cutting board.
• Gently press each slice with a mllet or rolling pin into rounds approximately 1/3" thick and 2" in diameter.
• When all the slices are pressed, heat oil to 375 degrees, then refry the slices until golden brown and crispy on the outside, tender on the insdie, about 3 minute Drain the rounds on paper towel and sprinkle with salt, enjoy!.

HOW TO MAKE THE BEST FRIED PLANTAINS EVER

Steps:

• Heat bacon grease over medium -high heat in a heavy skillet.
• Meanwhile cut ends off of plantains,cut a slit in the skin and peel.Cut into strips lengthwise;you may cut each of these into halves if you like.Cut them thick-it will be hard to cut them thinly anyway if they are very ripe-about 1/4 inch thick is good.Don't worry if your pieces come out a little messy.The taste is more important!
• The oil is ready when it bubbles as soon as a piece of plantain is slid into it.Add plantain slices,cooking about 1 plantain at a time.When they begin to brown around the edges,turn them and cook until very dark.They should look almost burnt because the sugars in the plantains are caramelized.
• Remove to a plate lined with paper towels to drain .Sprinkle with salt or sugar if desired and serve hot.

FRIED SWEET PLANTAINS (PLATANOS MADUROS FRITOS)

Steps:

• In a large skillet, melt the butter with the olive oil over medium heat; add the plantain slices and fry for about 4 minutes on each side, moving the slices with a spatula occasionally to prevent sticking.
• Remove the plantains from the skillet with a slotted spoon and let drain on paper towels.
• Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve warm.
• *unripeplantains are green and hard, as they ripen they turn yellow and then get mottled with dark spots; Ripe plantains are sweet and soft and are brownish-black in color and resemble overripe bananas; To ripen a plantain, keep them in a warm place until they turn yellow, then brownish-black.