Best 4 Garlicky Plantains Recipes

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**Journey into the realm of culinary delight with our delectable Garlicky Plantains recipes, a harmonious blend of flavors and textures sure to tantalize your taste buds.**

**Indulge in the classic Garlicky Plantains, a symphony of crispy, caramelized plantains infused with the aromatic embrace of garlic, herbs, and a touch of tangy lime. Discover the comforting embrace of Mashed Garlicky Plantains, a velvety puree that pairs perfectly with grilled meats or fish. Embark on a culinary adventure with our Garlicky Plantains Tacos, a vibrant fusion of flavors and textures, featuring tender plantains, savory fillings, and a vibrant array of toppings. And for a sweet twist, savor our Garlicky Plantains with Honey Glaze, where the caramelized goodness of plantains meets the golden embrace of honey, creating a delightful balance of sweet and savory notes.**

**Each recipe promises a unique culinary experience, inviting you to explore the versatility of plantains and the transformative power of garlic. Let your taste buds embark on a journey of pure culinary bliss with our Garlicky Plantains extravaganza.**

Here are our top 4 tried and tested recipes!

SPICED PLANTAIN CHIPS WITH MINT GARLIC SAUCE



Spiced Plantain Chips with Mint Garlic Sauce image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

3 cloves garlic
1 cup mayonnaise
1/2 jalapeno, with seeds
1/2 cup packed fresh mint leaves
1/4 cup packed fresh cilantro leaves
1/2 teaspoon salt
1 tablespoon lime juice
1 tablespoon white vinegar
Vegetable oil, for frying
2 tablespoons salt
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Freshly ground black pepper
6 green plantains

Steps:

  • For the garlic sauce: Puree the garlic in a food processor. Add the mayonnaise, jalapeno, mint, cilantro, salt, lime juice and vinegar; process until smooth.
  • For the plantains: Fill a large heavy-bottomed pot with 2 inches of oil and heat to 350 degrees F.
  • Combine the salt, smoked paprika, cumin, cayenne, and black pepper to taste in a small bowl; mix to blend.
  • Trim the ends of the plantains with a paring knife. Score the skins lengthwise in a few spots, then peel. Slice the plantains lengthwise into thin planks, about 1/8-inch thick.
  • Fry in batches until golden brown, 5 to 8 minutes. Drain on a paper towel-lined plate, then toss with the spice mixture.
  • Serve the chips with the dipping sauce.

GARLIC PLANTAINS



Garlic Plantains image

This recipe is from Alton Brown. A little more work than usual for plantains, but well worth the effort. My friends love these!

Provided by LWA says

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups water
3 garlic cloves, smashed
2 teaspoons kosher salt
1 1/2 cups canola oil
2 green plantains

Steps:

  • Combine water, garlic, and salt in a medium size bowl and set aside.
  • In a large saute pan, heat oil to 325°F.
  • Peel plantains and slice 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.
  • With a slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper. With the back of a wide, wooden spatula or spoon, press each piece of plantain down to half its original size.
  • Place the plantains in the garlic 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°F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side.
  • Remove to dish lined with paper towels and sprinkle with salt. Serve immediately.

Nutrition Facts : Calories 835.2, Fat 82.1, SaturatedFat 6.2, Sodium 879.6, Carbohydrate 29.3, Fiber 2.1, Sugar 13.4, Protein 1.3

GARLICKY PLANTAINS



Garlicky Plantains image

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Provided by Sarah Kirnon

Categories     Bon Appétit     Side     Plantain     Garlic     Fry

Yield 8 servings

Number Of Ingredients 4

6 garlic cloves, finely grated
1 cup vegetable oil, divided
3 large ripe plantains (about 2 1/2 pounds total), peeled, halved lengthwise, sliced crosswise on a diagonal into 3-inch pieces
Kosher salt

Steps:

  • Combine garlic and 2 cups water in a medium bowl; set aside.
  • Heat 1/2 cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
  • Gently press down on plantains one at a time with the flat side of a chef's knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
  • Remove plantains from garlic water and pat dry with paper towels. Heat remaining 1/2 cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6-8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.

GRILLED PLANTAIN WITH SPICY BROWN SUGAR GLAZE



Grilled Plantain with Spicy Brown Sugar Glaze image

Provided by Bobby Flay

Categories     dessert

Yield 4 servings

Number Of Ingredients 7

4 very ripe plantains, peeled and sliced on the bias 1/2-inch thick
2 tablespoons vegetable oil
4 tablespoons light brown sugar
2 tablespoons fresh orange juice
1 tablespoon honey
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper

Steps:

  • Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper.

Tips:

  • Choose the right plantains: Look for ripe plantains that are yellow or slightly black in color with no blemishes or bruises.
  • Peel the plantains properly: To easily peel plantains, make a shallow cut along the length of the plantain and then use your fingers to peel the skin away from the flesh.
  • Slice the plantains evenly: For even cooking, slice the plantains into uniform pieces about 1/2-inch thick.
  • Use a well-seasoned skillet: A well-seasoned skillet will help prevent the plantains from sticking and will give them a nice golden brown color.
  • Don't overcrowd the skillet: To ensure that the plantains cook evenly, avoid overcrowding the skillet. Cook them in batches if necessary.
  • Cook the plantains over medium heat: Medium heat is best for cooking plantains as it allows them to cook through without burning.
  • Flip the plantains regularly: To prevent the plantains from burning, flip them regularly during the cooking process.
  • Add flavorings: Feel free to experiment with different flavorings and seasonings to enhance the taste of the plantains. Some popular options include garlic, onions, cumin, and chili powder.

Conclusion:

These garlicky plantains are an easy and delicious side dish that can be enjoyed as part of a variety of meals. Whether you serve them for breakfast, lunch, or dinner, these plantains are sure to be a hit. So next time you're looking for a quick and easy way to add some flavor to your meal, give these garlicky plantains a try. Remember that plantains are a versatile ingredient that can be used in many different dishes. So don't be afraid to experiment with different recipes and find new ways to enjoy this delicious fruit.

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