Twice-cooked plantains, a culinary delight with origins in West Africa, are a captivating dish that tantalizes taste buds with its unique blend of flavors and textures. These delectable plantains, also known as green bananas, undergo a culinary journey that involves boiling and subsequent frying, resulting in a crispy exterior and a soft, flavorful interior that melts in your mouth. This beloved dish holds a special place in various cuisines worldwide and has inspired a myriad of recipes that showcase its versatility.
Our curated collection of twice-cooked plantain recipes offers a global culinary adventure, taking you on a journey through diverse flavors and cooking techniques. From the classic Ghanaian fried plantains, a staple side dish bursting with simplicity and flavor, to the tantalizing Puerto Rican mofongo, where plantains are mashed and seasoned to perfection, each recipe promises a unique taste experience. Discover the secrets of creating the ultimate tostones, a twice-fried plantain dish from Cuba celebrated for its addictive crunch, or indulge in the vibrant flavors of Dominican-style plantains, where sweet plantains are caramelized and seasoned with a touch of spice.
Whether you're a seasoned cook seeking culinary inspiration or a novice explorer looking to expand your culinary horizons, our twice-cooked plantain recipes cater to all skill levels. With step-by-step instructions and detailed ingredient lists, we guide you through the process of creating these delectable dishes, ensuring a successful and enjoyable cooking experience. Embark on this culinary journey and let the captivating flavors of twice-cooked plantains transport you to a world of culinary wonders.
TWICE COOKED PLANTAINS
Ok, I posted a recipe for the sweet ones, now here is another, but this one uses GREEN plantains which are starchy, and not ripened ones. That is the KEY to this recipe...GREEN!!
Provided by Ang11002
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 farenheit.
- Bring the broth or water to a boil in a large pot.
- Add a little garlic salt and then the peeled plantains.
- Reduce the heat to medium and simmer for 15 minutes or until very tender, then drain.
- Place the plantains between 2 sheets of plastic wrap and flatten to thickness or 1/4" with a meat pounder or rolling pin.
- Remove top sheet of plastic wrap and brush the tops with half of the oil.
- Invert onto nonstick baking pans and remove the other sheet of plastic.
- Brush the tops with remaining oil.
- Bake for 15 minutes, turning once with tongs, or until crisp and golden brown.
- Sprinkle with garlic salt& black pepper if desired.
TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)
Provided by Sunny Anderson
Categories side-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
PATACONES RECIPE: TWICE-FRIED PLANTAIN WITH AJI SAUCE
Twice fried green plantain makes an outstanding appetizer, especially when paired with aji amarillo sauce. Learn how easy they are to make at home.
Provided by Marian Blazes
Categories Appetizer
Time 1h20m
Yield 6
Number Of Ingredients 4
Steps:
- Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles.
- Place the plantain slices in a bowl with 1/2 teaspoon salt and 4 cups water to soak for 1 hour.
- After soaking, peel the plantain slices . If the peel does not come off easily, make a slit through the skin with a sharp knife, then peel it off. Place the peeled plantain slices on paper towels and pat dry.
- In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F.
- Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Work in batches if necessary and drain on paper towels.
- Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick.
- Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.
- Serve plantain warm with aji sauce for dipping.
Nutrition Facts : Calories 491 kcal, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 33 g, Fat 25 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
Tips:
- Choose ripe but firm plantains. Avoid plantains that are too soft or have blemishes.
- Peel the plantains before cooking. To do this, make a shallow cut lengthwise down the center of the plantain. Then, use your fingers to peel the skin away from the flesh.
- Boil the plantains until they are tender. This will take about 10-15 minutes.
- Mash the plantains with a fork or potato masher. You can also use a food processor.
- Add your desired seasonings to the mashed plantains. Common seasonings include garlic, onion, salt, and pepper.
- Form the mashed plantains into balls or patties.
- Pan-fry the plantain balls or patties in hot oil until they are golden brown and crispy.
- Serve the twice-cooked plantains with your favorite dipping sauce or salsa.
Conclusion:
Twice-cooked plantains are a delicious and versatile dish that can be enjoyed as a snack, side dish, or main course. They are easy to make and can be customized to your own taste preferences. So next time you're looking for a new and exciting way to enjoy plantains, give this recipe a try.
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