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
TOSTONES (FRIED PLANTAINS)
A Puerto Rican side, usually served with rice and beans in our family.
Provided by Melanie
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
- While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.7 g, Fat 7.7 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 197.4 mg, Sugar 13.5 g
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.
Nutrition Facts : Calories 464 kcal, Carbohydrate 75 g, Cholesterol 0 mg, Fiber 6 g, Protein 2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 34 g, Fat 21 g, ServingSize 2 plantains (2 servings), UnsaturatedFat 0 g
PLATANOS MADUROS (FRIED YELLOW PLANTAINS)
Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness. The crisp outside yields to a soft, sweet center, the complement to a platter of rice and beans and garlicky pork. But, to be honest, they're so good, they might not even make it to the table.
Provided by Daisann Mclane
Categories easy, quick, side dish
Time 5m
Yield Six to eight servings
Number Of Ingredients 2
Steps:
- Peel and slice the plantains in half crosswise, then again lengthwise. Cut each piece into 2 or 3 1/4-inch slices.
- Heat the oil (a depth of about 1/2 inch) in an cast-iron skillet until very hot. Add the plantain slices and fry until soft and golden brown, about 45 seconds to 1 minute.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 10 grams, TransFat 0 grams
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!.
FRIED PLANTAINS
One of the hardest things about making fried sweet plantains (maduros) is having the patience to ripen your plantains until they are mostly blackened. Treat them like bananas and throw them into a paper bag to ripen faster. As their skins turn from green to yellow to mostly black, plantains get less starchy and much sweeter, which is essential when preparing this classic Cuban dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
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.
HOW TO MAKE CRISPY FRIED GREEN PLANTAINS
Plantains are versatile and have many health benefits. Green or yellow, you have several cooking and recipe options.
Provided by Gemma
Categories Appetizers and Snacks Side Dish Side Dishes
Time 15m
Number Of Ingredients 2
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.
Nutrition Facts : ServingSize 1 grams, Calories 109 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 13 g, UnsaturatedFat 2 g
TOSTONES
A staple dish throughout the Caribbean and Latin America, tostones are crisp, flattened plantains that are often served as appetizers and side dishes. Unlike sweet maduros, which are made with very ripe, almost black, yellow plantains, savory tostones are made with unripe green plantains. Tostones are fried twice: The first fry sears the cut sides of the plantains, establishing a base layer of color; the second fry ensures that every edge is golden and crunchy. Tostoneras, wooden tools designed to create the perfect tostone shape, come in handy here, but a flat-bottomed cup will do just fine in its place.
Provided by Kiera Wright-Ruiz
Categories finger foods, appetizer, side dish
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 3
Steps:
- Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
- In a large skillet, heat about 1/8-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
- While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about 1/2-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
- Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
- Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.
DOMINICAN TOSTONES (FRIED PLANTAINS)
Steps:
- Peel the plantains and cut into 1-inch thick slices.
- In a large skillet, heat the oil over medium heat. Fry the plantains until lightly golden on both sides, about 5 minutes. Transfer to a plate lined with a paper towel.
- Using the bottom of a bottle, small saucepan, or tostonera if you have one, press down the plantains to flatten them to about half their original size.
- Return the pressed plantains to the hot oil. Fry until crisp around the edges, about 2 minutes on each side.
Nutrition Facts : Calories 203 kcal, Carbohydrate 29 g, Protein 1 g, Fat 11 g, SaturatedFat 9 g, Sodium 4 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
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
Plantains look like bananas and are in the banana family, but they must be cooked before they can be eaten. If your plantains are green or yellow, they will need to ripen at room temperature until their skins turn black before they can be properly fried for this dish.
Provided by Vicki Butts (lazyme)
Categories Fruit Sides
Time 15m
Number Of Ingredients 2
Steps:
- 1. Peel the plantains and slice them lengthwise.
- 2. Heat the oil in a cast-iron skillet over medium-high heat. Add the plantains and fry them until they are golden, 2 to 3 minutes on each side.
- 3. Drain on paper towels.
FRIED YELLOW PLANTAINS
From Sarah Ainley's book, The World's Best Recipes, Caribbean section. "When plantains are yellow, they are ripe and ready to enhance most meat, fish or vegetarian dishes. The riper the plantain, the darker and sweeter they are." The amount of oil is just approximate; use just what you need to get the plantains fried.
Provided by mersaydees
Categories Tropical Fruits
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- With a small sharp knife, cut off both ends of the plantains, and cut in half.
- Carefully slit just the skin along the natural ridges of each plantain.
- Ease up the edge of the skin and run the tip of your thumb along the plantains, lifting the skin.
- Gently peel away the skin and slice the plantains lengthwise. Heat a little oil in a large frying pan and fry the plantain slices for 2-3 minutes on each side until golden brown.
- When brown and crisp, drain on paper towels and serve hot or cold, sprinkled with chives.
Nutrition Facts : Calories 350.1, Fat 27.6, SaturatedFat 3.7, Sodium 3.6, Carbohydrate 28.5, Fiber 2.1, Sugar 13.4, Protein 1.2
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- Put enough oil in frying pan so that the oil comes up to about a 3rd of each slice of plantain when they are in.
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- Cut the ends of the plantains off and off the skin. slice on the bias into about 1/4 to 1/2 inch thickness. Season with salt and mix together.
- Fry the first side for about 3 to 4 minutes. Then flip to the other side and fry for another 3 to 5 minutes or till both sides are golden brown.
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Reviews 1Servings 4Cuisine CaribbeanTotal Time 25 mins
- While the oil is heating up, peel the plantains. Cut the Plantain (1) into about 1 inch circles. Cut Plantain (1) in thinner diagonal slices.
- Fry green plantain for about one minute each side and set aside. At the same time, fry yellow plantain until each side is nice and golden. Set aside until serving.
- Take the green plantain circles and flatten them. You can smash them with the bottom of a plate, pan or cup. Put the flattened plantains back in the oil and fry for another 2 to 3 minutes until nice and crunchy. Remove the plantains and drain on paper towels.
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Ratings 5Category AppetizerCuisine Caribbean, Haitian, InternationalTotal Time 35 mins
- Heat about 1/2 quart oil for frying. You can use vegetable oil or peanut oil.Use a food processor to grind the mildly green/yellow plantains (or the green ones if using it). Add salt to season the plantain. Grind until finely chopped. If using the really ripe plantains, use a fork or potato masher to mash the plantains. Season with salt.
- If using the mildly green/yellow plantains plantains, scoop the desired size in your hand (grease your hand first with oil so that the plantains do not stick to your hand). Press down to flatten the plantain, apply the filling (if desired). Shape into a ball and deep fry until well done. I recommend testing out 1 of the plantain balls to determined if it is cooked or not. Mine took about 6-8 minutes to fully cooked as they were small. If using the yellow / ripped plantains, use a cookie scoop to transfer the plantains (balls) to the oil. Test out 1 balls to determined if it is cooked. The ripe plantains will be too soft/mushy to apply filling to it.
- Remove the cooked plantains from the oil, set aside in a paper toweled plate. Repeat the steps above until the entire batch is fully cooked. Serve as an appetizer or snack. Enjoy.
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Estimated Reading Time 5 mins
- Sweet Fried Ripe Plantains. The key to an excellent plate of sweet fried ripe plantains is to ensure that the plantains are at the right degree of ripeness—the riper the plantain, the sweeter it is.
- Tostones (Twice-Fried Green Plantain Chips) These twice-fried plantain chips, called tostones, are a wonderful alternative to potato chips. Green plantains are sliced and fried in oil until a light golden color and soft.
- Jibarito (Plantain Sandwich) This unique sandwich created by Puerto Rican immigrants in Chicago replaces the bread with slices of fried plantain, adding an interesting layer to any sandwich filling.
- Mofongo Stuffing (Green Plantain Turkey Stuffing) Green plantain turkey stuffing, also called mofongo stuffing, is an excellent alternative to the traditional bread and meat stuffing associated with a Thanksgiving turkey.
- Cuban Fufú (Sweet Plantain Stuffing) This Cuban fufú is similar to mofongo stuffing, but the recipe calls for ripe plantains instead of green. The sweet plantains are boiled and mashed and then folded into a mixture of fried bacon, onion, and garlic, making for a sweet yet savory turkey dressing or side dish.
- Cazuela de Camarón (Shrimp in Plantain and Peanut Sauce) In this traditional Ecuadorian recipe, the plantains are blended into a sauce with sautéed vegetables and seasoning, then cooked with some peanut butter, making for a rich and creamy consistency.
- Plantain and Steak Tostones. Fried green plantains are flattened into a bun shape as they cook and take the place of the bread in this delicious steak sandwich, another type of jibarito.
- Tajadas (Fried Ripe Plantain Strips) Tajada means "slice" in Spanish and refers to the way the plantains are cut before frying. In this recipe, ripe plantains are formed into long slices and fried in oil until golden and crispy.
- Bakabana (Fried Plantain With Spicy Peanut Sauce) Suriname, a small, South American country on the northeast coast, is home to this simple plantain dish, although its origins are Indonesian.
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- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain.
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- In a 12-inch saute pan, heat oil to 325°F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add the plantains to the oilThe oil should come halfway up the side of the plantain. and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. With a spider or slotted spoon, remove the plantains from the pan and place them on a parchment paper-lined half sheet pan, standing them on their ends.
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