Best 4 Plantain Shoestring Fries Recipes

BAKED PLANTAIN FRIES

Steps:

• Preheat oven to 400°F.
• Cut the Plantains into the shape of fries.
• Spread fries on a baking sheet.
• Brush fries with olive oil.
• Combine salt, garlic powder, ground coriander, and cayenne pepper; Sprinkle mixture on fries.
• Bake at 400 degrees for 20 minutes. turning them over about after 10 minutes.

PLANTAIN SHOESTRING FRIES

Steps:

• Stir together the salt, lime zest, and cayenne in a small bowl.
• Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
• While the oil is heating, peel the plantains. To peel plantains: use a sharp knife to cut off the top and bottom ends. With the tip of the knife, make one slit in the skin of the plantain from top to bottom. Run the plantain under cold water and use your thumb and fingers to work the peel away from the fruit, beginning at the slit. Cut 1/2 inch off the ends of each plantain, then slice the plantains lengthwise with a U-shaped peeler or a mandoline into very thin strips (about 1/8 inch thick). Cut each strip lengthwise into 1/8-inch-thick fries.
• Fry in batches, turning frequently, until golden brown, about 45 seconds. Remove with a mesh skimmer to the baking sheet lined with paper towels and season immediately with the salt mixture. Serve hot.

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.

SWEET PLANTAIN FRIES

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each piece lengthwise into 4 wedges. (Each piece should be about the size of a chunky fry.)
• Pour about 1½ inch of neutral oil into a medium Dutch oven or high-sided cast-iron skillet and heat over medium. When the oil shimmers (it should be around 350 degrees), fry the plantains in batches until golden brown, flipping carefully with a slotted spoon, about 3 minutes and up to 6 minutes. (If any of the plantains stick to the bottom of the pot at first, release them carefully so they do not burn.) The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer the fries to a paper towel-lined plate to drain. Season with salt to taste and repeat with remaining plantains. Serve immediately.