Twice Cooked Plantains Food

TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)

Steps:

• In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
• Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
• Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.

DOUBLE-FRIED PLANTAIN ROUNDS

Steps:

• Peel plantains and cut into 1-inch thick rounds.
• Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels.
• Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape.
• Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature.

TWICE COOKED PLANTAINS

Steps:

• Preheat oven to 400 farenheit.
• Bring the broth or water to a boil in a large pot.
• Add a little garlic salt and then the peeled plantains.
• Reduce the heat to medium and simmer for 15 minutes or until very tender, then drain.
• Place the plantains between 2 sheets of plastic wrap and flatten to thickness or 1/4" with a meat pounder or rolling pin.
• Remove top sheet of plastic wrap and brush the tops with half of the oil.
• Invert onto nonstick baking pans and remove the other sheet of plastic.
• Brush the tops with remaining oil.
• Bake for 15 minutes, turning once with tongs, or until crisp and golden brown.
• Sprinkle with garlic salt& black pepper if desired.

TWICE FRIED PLANTAINS

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!.

PATACONES

Steps:

• Heat up to oil in medium-high heat
• Cut each plantain in half.
• Cut the ends of the plantains
• Cut a side of the skin of the plantain and proceed to peel it by hand. The skin should come off easily.
• Cut the plantains in 1/2 inch rounds and add them to the hot oil until they are light golden brown
• Add a piece of clean plastic such as a ziplock and put the plantains in between the plastic
• Smash them with a plate or tortilla press
• Fry the plantains again until golden brown
• Use a paper towel to get rid of excess oil and serve them with guacamale, salsa or your favorite dip

TOSTONES: TWICE-FRIED GREEN PLANTAIN CHIPS RECIPE

Steps:

• Gather the ingredients.
• Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.
• Cut the ends from each plantain and peel the them while the oil is heating.
• Cut the plantains into 3/4-inch slices.
• Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semisoft.
• Remove the plantain slices with a slotted spoon and drain them on paper towels.
• When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.
• Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.
• Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.