Best 20 Fried Plantains Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with the delectable flavors of fried plantains, a culinary treasure that has captivated palates across the globe. Originating from the tropical regions of Africa, these versatile fruits, also known as cooking bananas, embark on a culinary transformation when kissed by hot oil, resulting in a symphony of textures and flavors that will leave you craving more. This comprehensive guide presents a diverse collection of fried plantain recipes, each offering a unique taste adventure. From the classic golden-brown fried plantains, perfect as a savory snack or side dish, to the sweet and tangy plantain chips, ideal for satisfying your crunchy cravings, this article has something for every palate. Explore the vibrant flavors of Caribbean fried plantains, infused with aromatic spices and herbs, or indulge in the cheesy goodness of fried plantains topped with melted cheese and your favorite toppings. And for a taste of culinary fusion, try the innovative fried plantain sushi, a delightful combination of sweet and savory flavors wrapped in a delicate sheet of nori. With step-by-step instructions and helpful tips, this article ensures that you can effortlessly recreate these tantalizing dishes in the comfort of your own kitchen. So, embark on this culinary journey and discover the irresistible allure of fried plantains, a versatile fruit that promises an explosion of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED PLANTAINS



Fried Plantains image

Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.

Provided by Donna

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 15m

Yield 8

Number Of Ingredients 2

1 quart oil for frying
2 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.

Nutrition Facts : Calories 151.8 calories, Carbohydrate 14.3 g, Fat 11.2 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 1.8 mg, Sugar 6.7 g

TOSTONES (FRIED PLANTAINS)



Tostones (Fried Plantains) image

A Puerto Rican side, usually served with rice and beans in our family.

Provided by Melanie

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 6

Number Of Ingredients 4

2 cups vegetable oil for frying
3 plantains, peeled and sliced into 1-inch pieces
salt to taste
garlic powder to taste

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.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.7 g, Fat 7.7 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 197.4 mg, Sugar 13.5 g

PUERTO RICAN TOSTONES (FRIED PLANTAINS)



Puerto Rican Tostones (Fried Plantains) image

Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.

Provided by Lymari

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 2

Number Of Ingredients 4

5 tablespoons oil for frying
1 green plantain
3 cups cold water
salt to taste

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.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.5 g, Fat 3.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 14.2 mg, Sugar 13.4 g

MADUROS (FRIED SWEET PLANTAINS)



Maduros (Fried Sweet Plantains) image

Tender in the middle and crisp at the edges, maduros, or sweet fried plantains, are served as a side dish throughout the Caribbean and Latin America. Plantains change color as they ripen: They are firm when green and unripe, then soften as they turn yellow, and eventually, black. Like bananas, plantains develop more sugar as time passes. For the sweetest maduros, use blackened plantains - they have the most sugar, and will yield a more caramelized result. If you can only find yellow ones at the store, buy them in advance and be prepared to wait over a week for them to fully ripen. They're worth it.

Provided by Kiera Wright-Ruiz

Categories     vegetables, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 2

2 very ripe, blackened plantains (about 6 ounces each)
Neutral oil, such as vegetable or canola oil, for frying

Steps:

  • Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
  • In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
  • Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.

FRIED PLANTAINS



Fried Plantains image

One of the hardest things about making fried sweet plantains (maduros) is having the patience to ripen your plantains until they are mostly blackened. Treat them like bananas and throw them into a paper bag to ripen faster. As their skins turn from green to yellow to mostly black, plantains get less starchy and much sweeter, which is essential when preparing this classic Cuban dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3

3 large very ripe, mostly black plantains (about 1 3/4 pounds)
Vegetable or canola oil, for frying
Kosher salt

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.

VEGAN MOFONGO (FRIED MASHED PLANTAINS)



Vegan Mofongo (Fried Mashed Plantains) image

Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed together in a pilon (which consists of a wooden mortar and pestle), with broth, garlic, olive oil, and pork cracklings or bits of bacon. This version is completely vegan. It was delicious and everyone enjoyed it!

Provided by Healthy Delights by Libelula

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 4

Number Of Ingredients 9

5 large green plantains, coarsely chopped
1 (8 ounce) can organic tomato sauce
1 small bunch cilantro, chopped, or to taste
2 tablespoons homemade sofrito
2 tablespoons olive oil, or to taste, divided
1 clove garlic, minced
1 (.18 ounce) packet sazon seasoning
½ cup vegetable broth, or to taste
salt and ground black pepper to taste

Steps:

  • Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
  • Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
  • Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 114.2 g, Fat 9.6 g, Fiber 9.2 g, Protein 6.5 g, SaturatedFat 1.4 g, Sodium 680 mg, Sugar 54.2 g

SWEET FRIED PLANTAINS



Sweet Fried Plantains image

Provided by Food Network Kitchen

Categories     dessert

Time 24m

Yield 4 servings

Number Of Ingredients 8

Vegetable oil, for shallow frying
2 firm-ripe plantains (about 1 pound)
Kosher salt
1 cup sugar
1 1/2 teaspoons ground cinnamon
Rum Whipped Cream, recipe follows, or ice cream
3/4 cups heavy cream, chilled
1 tablespoon dark rum

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.

SWEET AND SAVORY FRIED PLANTAINS



Sweet and Savory Fried Plantains image

Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Yellow (ripe) work best. Serve this as a sweet and savory side dish to a meal, as a dessert, or as a snack. They are also delicious atop a dark, leafy, and green spinach or kale salad with goat cheese.

Provided by Donna Munaco

Categories     Desserts

Time 10m

Yield 3

Number Of Ingredients 8

1 large yellow plantain, peeled
⅛ teaspoon garlic powder
1 tablespoon canola oil
½ teaspoon reduced-fat margarine (such as Smart Balance®)
⅛ teaspoon ground black pepper
1 teaspoon agave nectar
⅓ teaspoon light brown sugar
1 pinch ground cinnamon, or more to taste

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.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 31.9 g, Fat 5.3 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 11.1 mg, Sugar 16 g

MASHED PLANTAINS WITH FRIED EGGS (MANGú DE PLáTANOS)



Mashed Plantains With Fried Eggs (Mangú de Plátanos) image

If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.

Provided by Diala Canelo

Categories     Breakfast     Dominican Republic     Plantain     Quick & Easy     Egg     Avocado     Onion

Yield 2 servings

Number Of Ingredients 9

2 large plantains, peeled and cut in half lengthwise
½ red onion, thinly sliced
¼ cup (60 mL) white vinegar 2 tablespoons (30 mL)
Extra-virgin olive oil or unsalted butter, divided
¼ teaspoon (1 mL) sea salt
¼ teaspoon (1 mL) freshly cracked pepper
2 tablespoons (30 mL) vegetable oil
2 eggs
1 avocado, pitted, peeled, and sliced

Steps:

  • Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving ½ cup (125 mL) of the cooking water.
  • Meanwhile, place the red onion in a small bowl and cover with the vinegar.
  • Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes.
  • In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.
  • In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.)
  • To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.

TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)



Twice-Fried and Mashed Green Plantains (Tostones) image

Provided by Sunny Anderson

Categories     side-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 3

Vegetable or peanut oil, for frying
2 green plantains, peeled and cut into 2-inch pieces
Flaked sea salt

Steps:

  • In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
  • Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
  • Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.

NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS



Nigerian Jollof Rice with Chicken and Fried Plantains image

This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.

Provided by Daisy

Categories     World Cuisine Recipes     African

Time 1h29m

Yield 8

Number Of Ingredients 21

2 pounds chicken drumsticks
½ large onion, diced
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
2 cubes chicken bouillon, crushed
2 cloves garlic, diced
1 tablespoon curry powder, or more to taste
1 teaspoon herbes de Provence
freshly ground black pepper
1 pinch cayenne pepper
1 cup water
3 tablespoons vegetable oil
½ large onion, diced
1 (14 ounce) can tomato sauce
1 (14 ounce) can coconut milk
1 teaspoon herbes de Provence
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
3 cups parboiled rice (such as Uncle Ben's®)
1 (10 ounce) package frozen mixed vegetables (carrots, corn, peas)
4 ripe plantains, peeled and cut diagonally into 1/2-inch slices
½ cup canola oil for frying

Steps:

  • Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
  • Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
  • Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
  • Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
  • Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.

Nutrition Facts : Calories 703.2 calories, Carbohydrate 96.3 g, Cholesterol 70.8 mg, Fat 22.8 g, Fiber 6.9 g, Protein 31.7 g, SaturatedFat 11.7 g, Sodium 942 mg, Sugar 16.5 g

CHEF JOHN'S FRIED SWEET PLANTAINS



Chef John's Fried Sweet Plantains image

I think when you pair these with a simple plate of black beans and rice, you're talking about a super simple, very frugal, and very delicious dinner. I really hope you give them a try soon.

Provided by Chef John

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 4

¼ cup vegetable oil
2 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
salt to taste
1 lime, cut in wedges

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.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 30.3 g, Fat 14 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 3.9 mg, Sugar 13.7 g

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS



Cuban Style Pork Tenderloin Sandwiches and Fried Plantains image

Put The Buena Vista Social Club on the stereo and invite over a few friends to make a weeknight trip to Cuba! Put on your best cabana shirts and keep a limbo pole on hand!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield Up to 8 servings

Number Of Ingredients 25

1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar
1/4 cup corn oil, 4 turns of the pan
4 black (ripe) plantains
1 teaspoon fine salt
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches
Frozen Mojito Slushes, recipe follows
1 pint lime sorbet or 1 can lime ade from frozen juice sectio
8 shots light rum
1/2 cup mint leaves
1 tray ice cubes

Steps:

  • Preheat oven to 425 degrees F.
  • Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
  • Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
  • Preheat a stovetop griddle over medium high heat.
  • Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
  • To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
  • Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
  • Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
  • Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
  • In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO



Fried Green Plantains and Garlic Sauce: Tostones with Mojo image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

3 green plantains
3/4 cup oil, plus 1/4 cup
Salt and black pepper
1 tablespoon chopped garlic
1 sour orange, juiced (approximately 1/4 cup)

Steps:

  • Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
  • In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

TOSTONES CON MOJO (FRIED PLANTAINS W/ DIPPING SAUCE)



Tostones con Mojo (Fried Plantains w/ dipping sauce) image

Typical Puerto Rican side dish. Goes great with any meat or poultry. You can try different dipping sauces.

Provided by Myra Roldan

Categories     European

Time 25m

Yield 16 tostones, 8 serving(s)

Number Of Ingredients 5

2 large green plantains
1/2 cup vegetable oil or 1/2 cup olive oil
1 tablespoon adobo seasoning or 1 tablespoon salt
1/2 cup ketchup
1/2 cup mayonnaise

Steps:

  • In a skillet heat 1/2 cup of oil.
  • Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel).
  • Cut the plaintain in diagonal wheels about 1/2 inch thick.
  • Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side).
  • Remove plaintains from oil.
  • Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness) and sprinkle with Adobo or salt.
  • Refry plantains until golden and crispy.
  • For the"Mojo" combine ketchup and mayonnaise together in a small dish.
  • Serve plantains hot.
  • Makes a great side dish.

FRIED GREEN PLANTAINS



Fried Green Plantains image

Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're so beloved.

Provided by Melissa Roberts

Categories     Vegetable     Side     Fry     Vegetarian     Quick & Easy     Plantain     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 3

2 pound large unripe (green) plantains (about 3)
About 2 cups vegetable oil
2 cups warm water

Steps:

  • Cut ends from each plantain with a sharp small knife, then cut a lengthwise slit through peel. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry off peel.
  • Heat 1/2 inch oil in a deep 10- to 12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. Fry plantains in 2 batches, turning occasionally with tongs, until tender and just golden, 5 to 7 minutes per batch. Transfer plantains to paper towels to drain, reserving oil in skillet.
  • Flatten each plantain to 1/4 inch thick with a tostone press or bottom of a heavy saucepan.
  • Stir together warm water and 1/2 teaspoon salt in a bowl. Heat reserved oil over medium heat until it shimmers. Dip a flattened plantain in salted water and gently place, without patting dry, in hot oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains (without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3 minutes per batch. Transfer with tongs to clean paper towels to drain. Season with salt and serve immediately.

FRIED SALVADORIAN SWEET PLANTAINS



Fried Salvadorian Sweet Plantains image

El Salvador way of frying plantains for a sweet taste. Delicious plantain sticks.

Provided by andrea

Categories     Desserts

Time 15m

Yield 4

Number Of Ingredients 5

2 large very ripe (black) plantains - peeled
¼ cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons white sugar, or to taste

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.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 51 g, Fat 14.1 g, Fiber 3.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 5.8 mg, Sugar 27.3 g

KELEWELE (SPICY FRIED PLANTAINS)



Kelewele (Spicy Fried Plantains) image

These fried spiced plantains are a favorite snack in the West African country of Ghana.

Provided by aduani

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 7

vegetable oil for frying
5 ripe plantains, diced into 1/3-inch chunks
1 small onion
3 tablespoons grated fresh ginger, or more to taste
2 whole cloves, crushed
3 tablespoons ground chile pepper
salt to taste

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place plantains in a bowl.
  • Puree onion in a blender until smooth. Stir in ginger and cloves; pour mixture over the plantains. Mix in ground chile pepper and salt. Stir to coat plantains.
  • Place plantains in the hot oil; fry until browned on all sides, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 37 g, Fat 28 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 25.1 mg, Sugar 17.2 g

TWICE FRIED PLANTAINS



Twice Fried Plantains image

Plantains are a member of the banana family, but catch them a little before they are ripe and they become a kid pleasing savory snack similar to French Fries. My 8 year old loved these, so we were pleasantly surprised when she gobbled them up. My daughter likes these sans sauce, but my Husband and I love them with Recipe #356610 This recipe is from Family Fun Magazine. Don't let all the steps scare you, they are very easy to make!

Provided by Leslie

Categories     Lunch/Snacks

Time 45m

Yield 20 rounds

Number Of Ingredients 5

2 large green plantains
4 cups cold water
1 teaspoon salt, plus more for sprinkling
1 garlic clove, crushed
1 cup peanut oil

Steps:

  • Cut off the ends of the plantain, then use a small knife to cut a slit along their natural ridges.
  • Pry the skin loose, using a knife if necessary, and then pull it off.
  • Cut the plantains crosswise into 1" rounds.
  • Place them in a bowl with the water, salt, and garlic for 30 minutes.
  • In a medium sized pot, or frying pan heat the oil to 325 degrees.
  • Drain the plantain slices and pat with a paper towels.
  • Fry a few rounds at a time, turning them occasionally until golden, not brown, and tender when pierced with a knife, about 5 minutes.
  • Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
  • Place the fried slices one by one between two pieces of waxed paper on a cutting board.
  • Gently press each slice with a mllet or rolling pin into rounds approximately 1/3" thick and 2" in diameter.
  • When all the slices are pressed, heat oil to 375 degrees, then refry the slices until golden brown and crispy on the outside, tender on the insdie, about 3 minute Drain the rounds on paper towel and sprinkle with salt, enjoy!.

KELEWELE (SPICY FRIED PLANTAINS)



Kelewele (Spicy Fried Plantains) image

Kelewele (Kele-wele) are flavorful fried plantain cubes. Simple to make, kelewele are plantain cubes, sprinkled with spices, and fried in hot oil. Kelewele are often sold by African street vendors. Originally from Ghana, kelewele have been popularized in America by several Kwanzaa books and websites. Fresh ginger, cayenne pepper, and salt seem to be the most typical combination of spices used to make kelewele. Some recipes get a little fancier and add ground cloves, nutmeg, cinnamon, chili powder, or red pepper flakes. Some replace the water with lemon juice; others use no liquid at all and call for the plantains to be tossed in the dry spices. Letting the plantains marinate in the spice mixture for ten or twenty minutes is also recommended by some. **And if your oil is properly HOT, they won't absorb much oil & be low fat!! And plantains are good fiber. :)

Provided by Elmotoo

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 -6 plantains, bananas, ripe, but not past ripe, peeled and cut into bite-sized cubes
1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper
1/2 teaspoon peeled grated fresh gingerroot
1 teaspoon salt
2 tablespoons water
palm oil (for frying) or vegetable oil (for frying)

Steps:

  • Grind together grated ginger root, pepper, and salt, then mix with water.
  • In a glass bowl toss together the plantain cubes and spice mixture.
  • In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. (Don't try to fry them all at once; they should not touch each other while frying.).
  • Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve kelewele immediately.

Nutrition Facts : Calories 146.2, Fat 0.5, SaturatedFat 0.2, Sodium 392.6, Carbohydrate 38.2, Fiber 2.8, Sugar 17.9, Protein 1.6

Tips:

  • Choose ripe but firm plantains: Look for plantains that are yellow with a hint of green. Avoid plantains that are too green or have brown spots.
  • Use a sharp knife to slice the plantains: This will help to prevent the plantains from splitting or breaking.
  • Soak the plantains in water before frying: This will help to remove the starch from the plantains and make them crispier.
  • Use a heavy-bottomed pan or skillet: This will help to evenly distribute the heat and prevent the plantains from burning.
  • Add the plantains to the hot oil in batches: Do not overcrowd the pan or skillet, as this will cause the plantains to steam instead of fry.
  • Fry the plantains until they are golden brown and crispy: This will take about 2-3 minutes per side.
  • Drain the plantains on paper towels before serving: This will help to remove any excess oil.

Conclusion:

Fried plantains are a delicious and versatile dish that can be enjoyed as a snack, side dish, or main course. They are a popular street food in many countries around the world and can be found in many restaurants. Fried plantains are a good source of potassium, dietary fiber, and vitamins A and C. They are also a good source of antioxidants.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #for-1-or-2     #low-protein     #side-dishes     #fruit     #caribbean     #easy     #central-american     #dietary     #low-sodium     #low-in-something     #tropical-fruit     #number-of-servings

Related Topics