FRIED PLANTAINS
Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.
Provided by Donna
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 15m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oil in a large, deep skillet over medium high heat.
- Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
- Fry the pieces until browned and tender. Drain excess oil on paper towels.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 14.3 g, Fat 11.2 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 1.8 mg, Sugar 6.7 g
FRIED PLANTAINS
Provided by Alton Brown
Categories side-dish
Time 20m
Yield 4 servings as a side dish
Number Of Ingredients 5
Steps:
- Combine water, garlic and salt in medium size glass bowl and set aside.
- In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
- Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.
BANAN PEZE (CRISP FRIED PLANTAINS)
Salt water is the key to making these golden, starchy disks crisp and salty. Smashed and fried plantains are a popular staple around the Caribbean, where they are called tostones, patacones or, in Haiti, where this recipe comes from, banan peze.
Provided by Roxanne Fequiere
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 13 grams, TransFat 0 grams
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