FRIED GREEN PLANTAINS
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
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.
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aduramo osundare
osundare.aduramo@yahoo.comWorst fried plantains I've ever had. They were soggy and the sauce was tasteless.
Ramdihal Mandal
mandal19@gmail.comFollowed the recipe exactly but the plantains didn't come out crispy. Not sure what went wrong.
md ovi islam
o@gmail.comJust okay. The plantains were a bit bland and the sauce was too tangy.
Jenisha Shresth rana
s51@gmail.comNot bad! The plantains were a bit too oily for my taste, but the sauce was delicious.
Adam Wright
wa5@gmail.comThese were so good! I loved the combination of the crispy plantains and the tangy sauce. Definitely a keeper recipe.
Norsheed Melindo
melindonorsheed@yahoo.comEasy to make and turned out great! The plantains were crispy on the outside and soft on the inside. The sauce was also delicious.
Daniel Siyasb
s.d@yahoo.comDelicious! The plantains were crispy and the sauce was flavorful. Will definitely be making this again.
Aamir Tanha143
a13@yahoo.comThese fried green plantains were a big hit at our party! Everyone loved the crispy texture and the savory sauce. I'll definitely be making them again.
Mahtab Bhatti Mahtab Bhatti
m22@hotmail.comLoved this recipe! The plantains were crispy and flavorful, and the sauce was tangy and addictive. Will definitely be making this again and again.
Aleyah Monteria
aleyah.m@yahoo.comEasy and delicious! Followed the recipe exactly and the plantains came out perfect. Crispy on the outside, soft and tender on the inside. The garlic-herb sauce was also a great addition.
Fatima Atifu
atifu.f16@gmail.comFirst time making fried plantains and this recipe turned out fantastic! The plantains were perfectly cooked, not too soft or too hard. The sauce was also delicious and added a nice tangy flavor. Will definitely be making this again!
Onunwa Ephraime
o@yahoo.comThese fried green plantains were an absolute hit! The recipe was easy to follow and the result was crispy on the outside and soft and flavorful on the inside. Loved the contrast of flavors from the sweet plantains and the savory garlic-herb sauce.