Tortas De Platano Plantain Fritters Recipes

PLANTAIN FRITTERS

Steps:

• Wash plantains and cut into thirds; leaving the skin on. Place the pieces in a medium pan with water; cover, and bring to a boil. Cook until the flesh is soft, about 15 minutes
• Drain and peel the plantains and transfer to a large bowl. Mash to a smooth consistency and add the baking powder, salt, garlic, and pepper. Mix well. Using your hands, form small, thin cakes about 2 1/2 inches in diameter. Heat oil in large skillet until very hot. Fry the cakes until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve with the Chicken Rundown.

PLANTAIN FRITTERS

Steps:

• Place plantains in a food processor; cover and process until smooth. Add the flour, onion, salt and pepper; cover and process until blended (batter will be moist). , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Cook until golden brown, 1 minute on each side. Drain on paper towels.

TORTA DE PLATANO MADURO (RIPE PLANTAIN CAKE)

Steps:

• In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate heat.
• When the foam subsides, drop in the sliced plantains and cook, turning frequently, until the slices are golden brown or both sides.
• Transfer the plantains to a double thickness of paper towels to drain.
• In a small bowl, mix the grated cheese, sugar and cinnamon and set aside.
• In a large bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater.
• In a separate bowl, beat the egg yolks until they are thick and lemon colored, then with a spatula fold the whites into the yolks.
• Preheat the oven to 350 degrees F.
• Grease the bottom and sides of a deep 1 quart baking dish or mold, then sprinkle in 1 tablespoon of flour or bread crumbs, tipping the dish to spread the flour or crumbs as evenly as possible.
• Turn the dish over and rap it sharply to remove any excess. Ladle about a quarter of the egg mixture into the dish, and spread it with the back of a spoon.
• Cover with a layer of plantains--using about one third of the slices.
• Sprinkle with 2/3 cup of the cheese mixture and dot with 1 tablespoon of butter.
• Repeat the layers two more times, ending with the egg mixture.
• Dot with the last tablespoon of butter and place in the middle of the oven.
• Bake for 35 minutes.
• Serve hot directly from the baking dish, or let the cake cool for 5 minutes or so and unmold it onto a platter in the following fashion:
• Run a knife around the edge of the dish and dip the bottom in hot water for a few seconds.
• Cover the dish with an inverted platter and, grasping dish and platter together, turn them over.

TORTAS DE PLATANO (PLANTAIN FRITTERS)

Steps:

• wash bananas, leaving peels on.
• place bananas in a large pot filled with water.
• boil bananas until soft (peels will open just like whole potatoes) about 15-20.
• pour out water and let bananas cool.
• peel bananas and mash them with 1 egg.
• if mixture looks too runny, add bread crumbs.
• form 1/2 inch patties (adding chunks of queso fresco in the middle if desired).
• put oil in a frying pan, using enough to cover the bottom.
• fry banana patties in the oil-approx 5-8 minutes each side, depending on how crispy you want them.
• serve topped with sour cream and white rice or even with a side of refried beans.