FRIED GREEN PLANTAINS (TOSTONES DE PLATANO VERDE)
Steps:
- Preheat oil in a fryer or Dutch oven to 365 degrees F.
- Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and Garlic Mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
- Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.
FRIED GREEN PLANTAINS
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're so beloved.
Provided by Melissa Roberts
Categories Vegetable Side Fry Vegetarian Quick & Easy Plantain Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 3
Steps:
- Cut ends from each plantain with a sharp small knife, then cut a lengthwise slit through peel. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry off peel.
- Heat 1/2 inch oil in a deep 10- to 12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. Fry plantains in 2 batches, turning occasionally with tongs, until tender and just golden, 5 to 7 minutes per batch. Transfer plantains to paper towels to drain, reserving oil in skillet.
- Flatten each plantain to 1/4 inch thick with a tostone press or bottom of a heavy saucepan.
- Stir together warm water and 1/2 teaspoon salt in a bowl. Heat reserved oil over medium heat until it shimmers. Dip a flattened plantain in salted water and gently place, without patting dry, in hot oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains (without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3 minutes per batch. Transfer with tongs to clean paper towels to drain. Season with salt and serve immediately.
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
DODO (FRIED PLANTAINS)
Fried, grilled, boiled, dehydrated and pulverized, sweet or savory, plantains are a staple of Nigerian cuisine. Dodo, as it is called in Yoruba, refers to fried sweet plantains. For the plantains to caramelize properly, use ripe plantains (the skin should be deep yellow and speckled with large black dots). If you can find only green plantains, you can seal them in a paper bag and let them ripen for 2 to 3 days. Cooking the plantains in hot oil brings out their caramelized sweetness, and a quick toss with pickled onions adds an acidic bite. Enjoy these sweet, tangy morsels on their own, or serve this dish alongside jollof, plain steamed rice, frejon or plain cooked beans.
Provided by Yewande Komolafe
Categories dinner, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut off the tips of each plantain. Use a sharp knife to create a slit in the skin along the length of each plantain, carefully making sure not to cut into the flesh. Remove and discard the skin by peeling it apart. Slice each plantain in half lengthwise, then cut into 1-inch pieces.
- Thinly slice one onion half, then transfer the slices to a medium bowl. Quarter the remaining onion half lengthwise, and pull the layers apart.
- In a large, deep skillet or sauté pan, pour 1/2 inch oil and heat over medium. When hot, add the larger onion pieces and fry, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove and discard the cooked onion.
- Working in batches to avoid crowding, fry the plantains, stirring halfway through, until browned and caramelized at the edges, 10 to 12 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined baking sheet.
- While the plantains are frying, toss the sliced onion with the lime juice, red-pepper flakes and a pinch of salt in a large bowl. Let marinate, at least 10 minutes.
- Toss the fried plantains in the bowl with the pickled onion mixture while still warm. Add the lime zest and season to taste with salt. Serve immediately.
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.
FRIED PLANTAINS
Provided by Moira Hodgson
Categories dinner, side dish
Time 15m
Yield 12 - 14 servings
Number Of Ingredients 3
Steps:
- Peel the plantains and cut into 1/4-inch slices.
- Heat the oil in a large frying pan. Fry the plantains in several batches until golden brown on both sides. Drain on paper towels. Sprinkle with salt. Keep the fried plantains in a warm place until ready to serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
HOW TO MAKE THE BEST FRIED PLANTAINS EVER
Yes,bacon grease.No,they aren't healthy(bacon grease)But they are the best damn fried plantains I've ever eaten(bacon grease!). The Bf made these one day and I was dubious-1 because he's not the best cook and 2 because of a former fat phobia I was wary of bacon grease...but these are amazing.I've been hooked ever since. The key to a great tasting fried plantain(other than bacon grease ;) is to cook them to a caramelized goodness without burning them too much.Green plantains can be tasty too,but for this recipe you want really,really ripe plantains.They should have more black than yellow ,or be all black.You don't want to cook these too fast either,so if they seem to be burning before they're cooked ,turn the heat down .At least 6 -8 minutes per batch.
Provided by strangelittlebeast
Categories Caribbean
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 527.1, Fat 34.9, SaturatedFat 13.7, Cholesterol 32.7, Sodium 58.8, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3
PATACONES (FRIED GREEN PLANTAINS) - PANAMá
I learned how to make these from my boyfriend, who grew up in the Canal Zone in Panama. They are easy to make & taste great. We eat them as an appetizer or snack before dinner or w/ lunch. They are best hot out of the skillet, sprinkled w/ salt & dipped in ketchup (Maggi ketchup is best, if you can get it), like french fries.
Provided by FattyFat
Categories Lunch/Snacks
Time 45m
Yield 15-20 plantain chips, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the 4 cups warm water & ~1 Tbsp salt in a large bowl. Set aside.
- Cut ends from each plantain w/ a small, sharp knife, then cut lengthwise slit thru peel. Beginning at slit, pry off peel (getting your thumb between the peel & the plantain helps).
- Cut plantains crosswise into 1-inch thick pieces & place in bowl of warm salted water. Let sit 15-20 minute (This step adds flavor & also gets rid of some of the starch from the plantains.).
- Heat oil (enough so that it is about 1/2" deep) in a 10-12" heavy skillet over MEDIUM heat until the oil is just hot enough to sizzle when a small "tester" piece of plantain is added.
- Remove plantain pieces from the water & blot (completely) dry w/ paper towels.
- Place plantain pieces in the oil (do not crowd the skillet w/ plantains; do 2 batches if needed). Fry plantains, turning occasionally w/ tongs, until tender & just beginning to turn golden color, ~5-7 minutes.
- Remove plantain pieces w/ tongs to a flat (non-stick) surface. Spray the bottom of a glass tumbler or mug w/ non-stick cooking spray. Using gentle pressure, flatten each plantain piece to ~1/4" thickness. Slide glass off of plantain.
- Return flattened plantains to oil (over MEDIUM heat). Fry (turning occasionally w/ tongs) until plantains are golden brown in color, 3-4 minutes.
- Transfer plantains to a plate w/ a fresh paper towel, but DO NOT BLOT. Sprinkle w/ salt & serve immediately, w/ ketchup (optional).
Nutrition Facts : Calories 1225.6, Fat 109.8, SaturatedFat 14.4, Sodium 15.7, Carbohydrate 68.5, Fiber 4.9, Sugar 32.2, Protein 2.8
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- Cut off the ends of the plantains. Using a knife, score each plantain lengthwise in 3 places and use your thumb to pry off the peel. Slice the plantains crosswise 1 inch thick.
- In a saucepan, heat 2 inches of oil to 350°. Working in batches, fry the plantains just until pale golden, 4 minutes. Using a slotted spoon, transfer the plantains to a paper towel–lined baking sheet. Using a meat pounder, flatten the plantain slices to a 1/2-inch thickness.
- Heat the oil to 375°. Working in batches, fry the plantains until crisp and golden, about 4 minutes. Drain on paper towels and sprinkle with salt. Serve right away.
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Servings 6Total Time 30 minsCategory Plantain
- Cut off the ends of the plantains. Using a knife, score each plantain lengthwise in 3 places and use your thumb to pry off the peel. Slice the plantains crosswise 1 inch thick.
- In a saucepan, heat 2 inches of oil to 350°. Working in batches, fry the plantains just until pale golden, 4 minutes. Using a slotted spoon, transfer the plantains to a paper towel–lined baking sheet. Using a meat pounder, flatten the plantain slices to a 1/2-inch thickness.
- Heat the oil to 375°. Working in batches, fry the plantains until crisp and golden, about 4 minutes. Drain on paper towels and sprinkle with salt. Serve right away.
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