Banan Peze Crisp Fried Plantains Recipes

BANAN PEZE (CRISP FRIED PLANTAINS)

Steps:

• Slice the plantains crosswise into thick slices, about 1 1/4 inches. (You should get about 5 slices per plantain.)
• In a bowl large enough to hold the plantains, combine the salt with 1/2 cup water and stir until dissolved. Add plantains and set aside to soak for 15 to 20 minutes.
• In a skillet, heat oil over medium-high heat until shimmering.
• Working in batches to avoid crowding, add plantain slices to skillet. (Keep the salt water used for soaking). When all the slices are in, sprinkle in about 2 teaspoons of the salt water. (It may splatter; keep a lid or splatter screen handy.)
• Cook plantains about 5 minutes, turning once, until golden on both sides and just turning brown at the edges. As they brown, transfer them to paper towels to drain.
• On a chopping board, using a broad solid spatula or a tostonera (plantain smasher), press down on each slice to flatten it into a flat round, about 1/4 inch thick and 2 inches wide.
• Reheat the oil over medium heat. Dip flattened plantains in the salt water and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
• Drain on paper towels and serve immediately.

BANAN PEZE (TWICE-FRIED GREEN PLAINTAIN SLICES)

Steps:

• In a 12" skillet, heat oil over moderate heat until light haze forms.
• Slice the plantains crosswise into 1/2" thick slices. (About 5 pieces each).
• In a small bowl, add remaining ingredients and set aside.
• Add as many slices as you can, without crowding and brown about 2 minutes on each side.
• As they crown, transfer them to paper towels to drain.
• On a chopping board, using a broad solid (not slotted) spatula or you can use your palm with paper towels or buy a tostonera(a plantain smasher); press each slice into a flat round about 1/4" thick and 2" wide in diameter.
• Soak flattened plaintains in water mixture and place in oil on medium heat.
• Heat the oil and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
• Drain on paper towels.
• Season with salt and serve with Griots or any chicken or shrimp dsh.
• Bon Appetit!