How To Make The Best Fried Plantains Ever Recipes

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.

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.

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.

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:

• 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 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:

• 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.

FRIED PLANTAINS

Steps:

• With a small sharp knife cut ends from each plantain and halve crosswise. Cut a lengthwise slit through skin along inside curve. Beginning in center of slit pry skin from plantain and with rippled blade of a mandoline or decorating knife cut flesh crosswise into 1/8-inch-thick slices.
• In a deep fryer or large deep skillet heat 1 1/2 inches oil to 375°F. on a deep-fat thermometer and fry 12 to 15 plantain slices at a time, turning them, 2 to 3 minutes, or until golden, transferring as fried with a skimmer or slotted spoon to paper towels to drain. Season plantain slices with salt. (Plantain slices should be slightly crisp on outside but soft on inside.) Plantain slices are best served immediately but may be made 1 day ahead, cooled completely, and kept in an air-tight container. Reheat plantain slices on a rack in a shallow baking pan in a preheated 350°F. oven 5 minutes, or until heated through.