TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)
Provided by Sunny Anderson
Categories side-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
- Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
- Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.
PATACONES RECIPE: TWICE-FRIED PLANTAIN WITH AJI SAUCE
Twice fried green plantain makes an outstanding appetizer, especially when paired with aji amarillo sauce. Learn how easy they are to make at home.
Provided by Marian Blazes
Categories Appetizer
Time 1h20m
Yield 6
Number Of Ingredients 4
Steps:
- Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles.
- Place the plantain slices in a bowl with 1/2 teaspoon salt and 4 cups water to soak for 1 hour.
- After soaking, peel the plantain slices . If the peel does not come off easily, make a slit through the skin with a sharp knife, then peel it off. Place the peeled plantain slices on paper towels and pat dry.
- In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F.
- Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Work in batches if necessary and drain on paper towels.
- Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick.
- Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.
- Serve plantain warm with aji sauce for dipping.
Nutrition Facts : Calories 491 kcal, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 33 g, Fat 25 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
TWICE FRIED PLANTAINS
Plantains are a member of the banana family, but catch them a little before they are ripe and they become a kid pleasing savory snack similar to French Fries. My 8 year old loved these, so we were pleasantly surprised when she gobbled them up. My daughter likes these sans sauce, but my Husband and I love them with Recipe #356610 This recipe is from Family Fun Magazine. Don't let all the steps scare you, they are very easy to make!
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 20 rounds
Number Of Ingredients 5
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!.
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