How To Make Crispy Fried Green Plantains Food

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 GREEN PLANTAINS

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.

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 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.