Puerto Rican Fried Plantains Recipe 495 Recipes

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

PUERTO RICAN MADUROS (SWEET PLANTAINS)

Steps:

• In a non-stick skillet over medium heat, melt butter.
• Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.
• Transfer to a plate covered with newspaper (or paper towels) and allow to drain for a minute or two. Then serve!

TRADITIONAL PLANTAIN MOFONGO RECIPE

Steps:

• Gather the ingredients.
• Heat about 2 inches of oil over medium-high heat in a large skillet or deep fryer to 350 F.
• While the oil is heating up, peel the plantains and cut into 1-inch rounds.
• Fry the plantains until golden and tender, 4 to 6 minutes.
• Remove cooked plantains from the pan or fryer to a paper-towel-lined plate.
• Put the garlic paste in a large bowl or mortar and add the fried plantains, in batches, if necessary. Mash thoroughly.
• Add the pork rinds. Continue to mash and mix until all of the ingredients are combined. Add salt to taste.
• Shape the mofongo into 4 balls and serve.
• Alternatively, you can make the mofongo into a half-dome shape using a small condiment bowl as a mold; push a portion of mofongo down to the bottom of the bowl.
• With the back of a spoon, smooth over and level off the mix.
• Then use the spoon to scrape around the bowl and remove the mash in a half-dome shape.

PUERTO RICAN FRIED PLANTAINS RECIPE - (4.9/5)

Steps:

• Cut off both ends of the plantains. Using a paring knife, make one long slit through the skin, from head to tail. Carefully peel the skin away from the fruit. It should separate fairly easily; use the knife to help pry it away if necessary. Fill a medium size bowl with cups of water, then stir in the garlic and salt. Cut the plantains crosswise into 1-inch slices. Place the rounds in a bowl with the water to soak for at least 30 minutes. Drain well on paper towels In a medium-size skillet or dutch oven, heat 1 cup of oil to 325º. Fry the plantains in the oil for about 2-1/2 minutes on each side, until they begin to become golden, and are fork-tender. Do not let them brown. Fry them in batches, if necessary--do not overcrowd the pan. Drain them on paper towels and allow them to cool for a couple of minutes. Then place them between two sheets of waxed paper. Gently press each piece into a 2-inch round, by hand, or using a mallet or rolling pin. They should end up being about 1/3-inch thick. Reheat the oil to 375º, then fry the plantain slices a second time, letting them become a rich brown, crispy on the outside while still soft on the inside, about 3 minutes. Drain them once again on paper towels, then sprinkle with kosher salt. Serve warm for a very special treat.

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.