Tortas De Platano Plantain Fritters Recipes

Steps:

• Place plantains in a food processor; cover and process until smooth. Add the flour, onion, salt and pepper; cover and process until blended (batter will be moist). , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Cook until golden brown, 1 minute on each side. Drain on paper towels.

Steps:

• Heat 2-inches of oil to 350 degrees F in a heavy skillet or deep pot over medium-high heat. Line a plate with paper towels and set aside.
• While the oil warms, place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle a pinch of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste.
• Place the grated plantains, garlic paste, and pepper in a large bowl and mix until combined. Using 2 tablespoons scoop out some of the mixture and press it flat with the back of the other spoon. Gently slide it in the hot oil, adding enough balls to fill the pan without overcrowding it. Fry until golden, for 4 to 5 minutes on each side (if the fritters get dark too quickly, lower the temperature of the oil). Using a slotted spoon or frying spider, transfer the aranitas to the paper towel-lined plate to drain. Sprinkle with some more salt and the cilantro and serve warm.

Steps:

• wash bananas, leaving peels on.
• place bananas in a large pot filled with water.
• boil bananas until soft (peels will open just like whole potatoes) about 15-20.
• pour out water and let bananas cool.
• peel bananas and mash them with 1 egg.
• if mixture looks too runny, add bread crumbs.
• form 1/2 inch patties (adding chunks of queso fresco in the middle if desired).
• put oil in a frying pan, using enough to cover the bottom.
• fry banana patties in the oil-approx 5-8 minutes each side, depending on how crispy you want them.
• serve topped with sour cream and white rice or even with a side of refried beans.

Steps:

• In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate heat.
• When the foam subsides, drop in the sliced plantains and cook, turning frequently, until the slices are golden brown or both sides.
• Transfer the plantains to a double thickness of paper towels to drain.
• In a small bowl, mix the grated cheese, sugar and cinnamon and set aside.
• In a large bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater.
• In a separate bowl, beat the egg yolks until they are thick and lemon colored, then with a spatula fold the whites into the yolks.
• Preheat the oven to 350 degrees F.
• Grease the bottom and sides of a deep 1 quart baking dish or mold, then sprinkle in 1 tablespoon of flour or bread crumbs, tipping the dish to spread the flour or crumbs as evenly as possible.
• Turn the dish over and rap it sharply to remove any excess. Ladle about a quarter of the egg mixture into the dish, and spread it with the back of a spoon.
• Cover with a layer of plantains--using about one third of the slices.
• Sprinkle with 2/3 cup of the cheese mixture and dot with 1 tablespoon of butter.
• Repeat the layers two more times, ending with the egg mixture.
• Dot with the last tablespoon of butter and place in the middle of the oven.
• Bake for 35 minutes.
• Serve hot directly from the baking dish, or let the cake cool for 5 minutes or so and unmold it onto a platter in the following fashion:
• Run a knife around the edge of the dish and dip the bottom in hot water for a few seconds.
• Cover the dish with an inverted platter and, grasping dish and platter together, turn them over.