Plantain Shoestring Fries Recipes

Steps:

• Preheat oven to 400°F.
• Cut the Plantains into the shape of fries.
• Spread fries on a baking sheet.
• Brush fries with olive oil.
• Combine salt, garlic powder, ground coriander, and cayenne pepper; Sprinkle mixture on fries.
• Bake at 400 degrees for 20 minutes. turning them over about after 10 minutes.

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.

Steps:

• Trim both ends of the plantains, then use a paring knife to make 3 lengthwise cuts through the skins (try to avoid cutting into the flesh). Space the cuts evenly apart across each plantain. Gently peel away the skins, using the cuts as guides. Slice the flesh on a slight bias into 3/4-inch pieces, for about 24 pieces total.
• Heat 1/4 inch of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, dip the edge of 1 plantain piece into the oil. It should immediately start to bubble vigorously. If not, allow the oil to heat up for another minute. If the oil is ready, carefully add half of the plantains in an even layer. Cook until browned in spots on the first side, about 2 minutes, then use a slotted metal spatula to flip. Cook on the second side until browned in spots, about 2 minutes.
• Flip the plantains again, immediately lower the heat to medium and continue to cook the plantains until they are very tender and deeply browned, 4 to 8 minutes, flipping every 2 minutes to ensure even cooking. The cooking time will depend on the ripeness of your plantains and some pieces may cook faster than others, but you can just remove them as they finish cooking.
• Transfer to a wire rack set over a baking sheet. Season generously with salt on both sides. Repeat the cooking process with the remaining plantains, adding more oil if needed to maintain 1/4 inch.

Steps:

• Stir together the salt, lime zest, and cayenne in a small bowl.
• Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
• While the oil is heating, peel the plantains. To peel plantains: use a sharp knife to cut off the top and bottom ends. With the tip of the knife, make one slit in the skin of the plantain from top to bottom. Run the plantain under cold water and use your thumb and fingers to work the peel away from the fruit, beginning at the slit. Cut 1/2 inch off the ends of each plantain, then slice the plantains lengthwise with a U-shaped peeler or a mandoline into very thin strips (about 1/8 inch thick). Cut each strip lengthwise into 1/8-inch-thick fries.
• Fry in batches, turning frequently, until golden brown, about 45 seconds. Remove with a mesh skimmer to the baking sheet lined with paper towels and season immediately with the salt mixture. Serve hot.

Steps:

• Melt 1 Tbsp. of the butter in medium skillet on medium heat. Cook half of the plantains 3 min. on each side or until golden brown on both sides. Remove from skillet; set aside and keep warm. Repeat with remaining 1 Tbsp. butter and plantains.
• Combine sour cream, whipped topping, sugar and cinnamon in small bowl. Serve plantains with sweet cream sauce.