Puerto Rican Fried Plantains Recipe 495

PUERTO RICAN MADUROS (SWEET PLANTAINS)

Steps:

• In a non-stick skillet over medium heat, melt butter.
• Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.
• Transfer to a plate covered with newspaper (or paper towels) and allow to drain for a minute or two. Then serve!

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

PUERTO RICAN FRIED PLANTAINS RECIPE - (4.9/5)

Steps:

• Cut off both ends of the plantains. Using a paring knife, make one long slit through the skin, from head to tail. Carefully peel the skin away from the fruit. It should separate fairly easily; use the knife to help pry it away if necessary. Fill a medium size bowl with cups of water, then stir in the garlic and salt. Cut the plantains crosswise into 1-inch slices. Place the rounds in a bowl with the water to soak for at least 30 minutes. Drain well on paper towels In a medium-size skillet or dutch oven, heat 1 cup of oil to 325º. Fry the plantains in the oil for about 2-1/2 minutes on each side, until they begin to become golden, and are fork-tender. Do not let them brown. Fry them in batches, if necessary--do not overcrowd the pan. Drain them on paper towels and allow them to cool for a couple of minutes. Then place them between two sheets of waxed paper. Gently press each piece into a 2-inch round, by hand, or using a mallet or rolling pin. They should end up being about 1/3-inch thick. Reheat the oil to 375º, then fry the plantain slices a second time, letting them become a rich brown, crispy on the outside while still soft on the inside, about 3 minutes. Drain them once again on paper towels, then sprinkle with kosher salt. Serve warm for a very special treat.

PUERTO RICAN PLANTAIN RECIPES: INCLUDING TOSTONES (FRIED GREEN PLANTAINS)

Steps:

• Start by peeling your plantains and cutting into 1 inch sections. Preheat your oil in a heavy bottomed skillet over medium heat.
• Once the oil is hot, gently add in your plantain chunks, making sure not to crown the pan too much. Your pan should have enough oil to almost cover the slices, so add more if needed. Fry the slices for 8-10 minutes, making sure to flip them until golden brown all around.
• Remove the slices and cool on a paper towel lined plate. Once the slices are cool, use a plate to smash the slices until they flatten just slightly. Make sure to not smash them too thin or they will break apart on the second fry.
• In a large bowl combine the water, lime juice, salt and adobo seasoning (optional). Gently add in the fried plantains and soak for 4-5 minutes before draining the water and patting dry with paper towels.
• Bring the oil back to high heat and add the smashed plantains back to the oil, frying for another 5 minutes or until crispy. Top with a sprinkle of salt and a squeeze of lime juice and enjoy!

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about 3 minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4-inch thick. Return flattened slices to the skillet, and continue fry until golden brown. Drain on paper towels, and season with salt and garlic powder.

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

PUERTO RICAN PLANTAIN TOSTONES

Steps:

• Peel plantains and slice into 1 inch thick sections.
• Place water, salt and garlic in a large baking pan.
• Soak the plantain slices in the garlic mixture for 20 minutes.
• Pour oil in a pan set at 365 degrees.
• Fry plantains until they are golden brown on all sides.
• Flatten each plantain between sheets of wax paper with a plate or the palm of your hand.
• Dip flattened plantains into garlic mixture and place on a paper towl.
• Place plantains into the oil once again and fry until crispy and golden brown.
• Sprinkle with salt to taste.
• Serve promptly after frying for best taste.