How To Make Fried Plantain Recipes

FRIED PLANTAINS

Steps:

• In skillet, heat oil to 350 degrees F. Fry plantain, turning until all sides are lightly golden. Remove from skillet and place between 2 pieces of paper towel and press to flatten. Return to skillet and continue to fry until crisp. Remove and salt lightly.

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.

PATACONES (FRIED PLANTAIN)

Steps:

• Peel Plantain, and cut it width wise into 3 or 4 pieces.
• I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
• Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
• Heat 1" of vegetable oil on medium heat until hot.
• Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
• When they are golden, remove from pan and place onto a plate covered with a paper towel.
• Flatten the fried plantain.
• I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
• Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
• Just gently flatten them till they are about 1/4" thick.
• Place in the hot oil again and fry until both sides are golden brown.
• Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
• Serve immediately.
• For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.

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.

CHEF JOHN'S FRIED SWEET PLANTAINS

Steps:

• Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper-towel lined plate. Repeat with remaining plantain slices.
• Sprinkle cooked plantains with salt and drizzle with lime.

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.

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.

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:

• 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:

• 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.

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.