Crisp Fried Plantains Food

HOW TO MAKE CRISPY FRIED GREEN PLANTAINS

Steps:

• Cut off the ends. Place the plantain flat on a cutting board. With the tip of the knife, slice the skin along one of the ridges. Peel off the skin with your fingers by working from tip to tip until the entire skin is removed.
• Cut plantain in 1-inch thick slices crosswise.
• Over medium heat, heat enough oil in a heavy bottom frying pan. Place the pieces carefully in the oil. (do not throw, do not splash)
• Fry the pieces on both sides until lightly browned. Remove from oil and set aside while you continue frying remaining pieces.
• With a plantains presser, flatten each piece and refry in same oil. (do not crowd pan)
• When crispy and golden, remove and place on paper towel to remove excess oil.
• Enjoy as a snack, or as a side dish.

FRIED RIPE PLANTAINS

Steps:

• Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.
• Serve and enjoy.

BANAN PEZE (CRISP FRIED PLANTAINS)

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.

CRISPY FRIED PLANTAINS RECIPE

Steps:

• Chop off the ends and then run your knife along a few of the corner "seams" of the banana, going the full length of the the banana, to score the skin. You can do all 3-4 of them for beset results. Be sure to only insert your knife into the peel and not into the flesh of the banana.
• Place a spoon or the edge of your thumb underneath and carefully peel back the plantain skin. Do NOT use your nails here! Use a spoon, or a paring knife if necessary!
• Chop your plantains into 1/4-inch thick pieces. I like to cut diagonally (on a bias) to increase the surface area for frying.
• Heat coconut or avocado oil in a large skillet until just shimmering but not smoking.
• Place plantains in the oil in an even layer. Once browned on one side, flip and brown on the other side. This should take 4-6 minutes on the first side, and less time on the other side.
• Remove to a paper-towel lined plate and dust with high quality salt.
• Eat!

FRIED PLANTAINS

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.

MADUROS (FRIED SWEET PLANTAINS)

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
• In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.