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Another great international recipe from
!
This is an old picture, but the recipe never changes. Twice fried flatten plantains. The "french fries" of the latin cuisine.
Ingredients
2 dark green plantains
Oil for frying
Salt to taste
The hard part, for the inexperienced, is peeling these suckers. I suggest you youtube how to peel them. I use a knife. Cutting both ends, I thinly slice into the peel length-wise and then gently peel the shell from the meat.
Once that is complete, cut the plantain into 1 inch pieces at a 45 degree angle. This should give you about 7 to 8 pieces per plantain depending on the size of it. Heat the oil in the meantime. There should also be enough oil that it should reach half way up the plantains when placed.
Once the oil sizzles to a sprinkle of water, place as many plantains into the oil, working in batches if necessary. Turn over about 2 or 3 minutes in until both sides are a light golden brown.
To test to see if it's ready, take the largest piece out and flatten it (if you do not have a tostonera, a heavy flat pan or even mug). If the flattened plantain holds it shape and does not stick or fall apart, then the others are ready. Flatten all of them, setting them aside.
Once that is complete, put them back in the oil for about a minute on each side. Take out and put on a toweled surface and sprinkle salt or garlic powder onto them. Serve immediately as they will stale within 30 minutes.
Update: to find out more about plantains, please go here: http://en.wikipedia.org/wiki/Plantains
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Another great international recipe from
!******************************This is an old picture, but the recipe never changes. Twice fried flatten plantains. The "french fries" of the latin cuisine.
Ingredients
2 dark green plantains
Oil for frying
Salt to taste
The hard part, for the inexperienced, is peeling these suckers. I suggest you youtube how to peel them. I use a knife. Cutting both ends, I thinly slice into the peel length-wise and then gently peel the shell from the meat.
Once that is complete, cut the plantain into 1 inch pieces at a 45 degree angle. This should give you about 7 to 8 pieces per plantain depending on the size of it. Heat the oil in the meantime. There should also be enough oil that it should reach half way up the plantains when placed.
Once the oil sizzles to a sprinkle of water, place as many plantains into the oil, working in batches if necessary. Turn over about 2 or 3 minutes in until both sides are a light golden brown.
To test to see if it's ready, take the largest piece out and flatten it (if you do not have a tostonera, a heavy flat pan or even mug). If the flattened plantain holds it shape and does not stick or fall apart, then the others are ready. Flatten all of them, setting them aside.
Once that is complete, put them back in the oil for about a minute on each side. Take out and put on a toweled surface and sprinkle salt or garlic powder onto them. Serve immediately as they will stale within 30 minutes.
Update: to find out more about plantains, please go here: http://en.wikipedia.org/wiki/Plantains
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 752.5 kB
i agree, Maduros as they're called, are actually better imho; i prefer sweet over savory myself, and when plantains ripen enough it's almost like eating candy once they're cooked.
i tend to make them very well done, with the fried outer skin of the meat very dark, and just slightly crispy, and the inside a translucent yellow
i tend to make them very well done, with the fried outer skin of the meat very dark, and just slightly crispy, and the inside a translucent yellow
Alternately you can just throw them in your deep fryer, fry them til their golden brown, then take them out and mash them flat
i usually use a folded paper plate (grease resistant of course) then throw them back into the fryer til the now exposed inner meat turns crispy and golden
i usually use a folded paper plate (grease resistant of course) then throw them back into the fryer til the now exposed inner meat turns crispy and golden
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