Fried Salvadorian Sweet Plantains Recipes

FRIED SWEET PLANTAINS

Steps:

• Peel and slice plantains into 1/2-1 inch rounds at a slight angle. Since plantains have a thick skin, you will need to slice through the skin with a knife to peel them. Just be careful not to cut through the plantain.
• Heat a large nonstick sauté pan over medium-low heat, add ghee and let it get hot, about 30 seconds. Next, add plantains, spreading out evenly in the pan and allowing some room between them. You may need to make them in two batches depending on how big your pan is.
• Sauté for 4-6 minutes, flipping once halfway through, until tender and golden brown and caramelized. Sprinkle with lots of sea salt and enjoy!⁠

FRIED SALVADORIAN SWEET PLANTAINS

Steps:

• Cut each plantain into two halves and each half into three strips.
• Heat vegetable oil in a large skillet over medium-high heat. Gently lay plantain strips into hot oil; drizzle vanilla extract over plantains and season with cinnamon. Place a cover on the skillet and cook the plantains until browned completely, 5 to 7 minutes per side. Transfer plantains to a plate lined with paper towel to drain; sprinkle sugar over the plantains.

SWEET FRIED PLANTAINS

Steps:

• Heat about 1-inch of oil in heavy-bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
• Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
• Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
• Whip the cream just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate until ready to serve.

FRIED PLANTAINS

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.