Fried Plantains With Herbs Recipes

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.

FRIED PLANTAINS

Steps:

• Cut ends off of plantains and run a knife along the sides, peeling the skin off.
• Slice on a diagonal about 1/2 in thick.
• Heat a large skillet with oil so it completely covers the bottom of the pan. When oil is hot enough (you want to hear a sizzle when plantain goes in), place plantains a few at a time in the hot oil.
• Fry on 1st side until it is golden brown and caramelized, about 4-5 minutes. Fry the other side until golden brown.
• Optional: sprinkle with brown sugar or sea salt (But I find them sweet enough).

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.

15-MINUTE FRIED PLANTAINS

Steps:

• Melt 1 1/2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook half of the plantains, turning once, 4 minutes or until golden brown. Remove plantains to platter and keep warm. Repeat with remaining Spread and plantains.

SWEET AND SAVORY FRIED PLANTAINS

Steps:

• Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.
• Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.

FRIED PLANTAINS WITH HERBS

Steps:

• Peel the plantains by making four incisions lengthwise in the skin. Peel the skin off with your fingers.
• Cut the plantains into 1-inch diagonal slices. Place in salted water to soak for 15 minutes. Drain well.
• Heat the 2 cups vegetable oil to 350 degrees in a fryer or skillet. Add the plantains and fry at 300 degrees for about 15 minutes or until done but not brown. Remove and drain on paper towels.
• In the container of a food processor, add the plantains, 2 tablespoons of the olive oil, garlic and pepper flakes. Blend to a semicoarse texture.
• To serve hot, add the remaining 1 tablespoon olive oil to a nonstick skillet. Add the plantains and coriander. Toss and cook 1 minute. Serve immediately.

FRIED PLANTAINS

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

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Peel the plantains and slice them into 1 1/2-inch chunks. Put the plantains into the fryer and fry until just golden brown, about 2 minutes. Stir the garlic and the water together in a medium bowl. Remove the plantains from the fryer and drain on a paper towel lined sheet tray. With the smooth side of a meat mallet, smash the plantain until it's flattened. Add them to the garlic water and let them soak for 1 minute. Remove the plantains from the water and pat dry with paper towels. Return to the fryer and continue to fry until golden brown and crisp, about another 2 minutes. Transfer the plantains to a serving bowl and season with salt. Serve hot.

FRIED PLANTAINS

Steps:

• Peel the plantains and cut them into 1/4 inch slices on the diagonal. In a large, heavy skillet, melt the butter over medium heat. Saute the plantains until golden brown and soft, about 2 minutes per side.

FRIED PLANTAINS

Steps:

• Peel the plantains and cut into 1/4-inch slices.
• Heat the oil in a large frying pan. Fry the plantains in several batches until golden brown on both sides. Drain on paper towels. Sprinkle with salt. Keep the fried plantains in a warm place until ready to serve.

MASHED PLANTAINS WITH LEEKS AND FRESH HERBS

Steps:

• Bring 7 cups water and broth to boil in heavy large pot. Add plantains. Reduce heat to medium; cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel), about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.
• Melt 2 tablespoons butter with olive oil in medium nonstick skillet over medium heat. Add leek and sauté until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let stand at room temperature. Microwave on high until heated through before continuing.)
• Mix sour cream and cumin into hot plantains. Season with salt and pepper. Cut 2 tablespoons butter into small cubes. Scatter butter and pecans over; serve.

HOW TO MAKE THE BEST FRIED PLANTAINS EVER

Steps:

• Heat bacon grease over medium -high heat in a heavy skillet.
• Meanwhile cut ends off of plantains,cut a slit in the skin and peel.Cut into strips lengthwise;you may cut each of these into halves if you like.Cut them thick-it will be hard to cut them thinly anyway if they are very ripe-about 1/4 inch thick is good.Don't worry if your pieces come out a little messy.The taste is more important!
• The oil is ready when it bubbles as soon as a piece of plantain is slid into it.Add plantain slices,cooking about 1 plantain at a time.When they begin to brown around the edges,turn them and cook until very dark.They should look almost burnt because the sugars in the plantains are caramelized.
• Remove to a plate lined with paper towels to drain .Sprinkle with salt or sugar if desired and serve hot.

SWEET PLANTAINS

Steps:

• Peel and pit the avocado and scoop the flesh into the bowl of a food processor. Add the remaining ingredients, seasoning to taste with salt, and purée until smooth. Set aside while you fry the plantains.
• In a large pan over medium-high heat, heat ⅛ inch oil to 350°F. Add the plantains and cook, flipping every 3 minutes or so, until deeply golden brown, soft, and juicy, about 12 minutes total. Remove the fried plantains to a plate lined with paper towel, and sprinkle with salt.