Best 3 Twice Fried Plantains Recipes
Calling all plantain enthusiasts! Twice-fried plantains, also known as plátanos dobles, tostones, or patacones, are a delightful culinary creation that elevates the humble plantain to a crispy, savory treat. Originating from various regions across Africa, the Caribbean, and Latin America, these twice-fried plantain slices boast a fascinating history and a diverse array of preparations. In this comprehensive guide, we embark on a culinary journey to explore the world of twice-fried plantains, providing you with a collection of tantalizing recipes that showcase their versatility. From the classic twice-fried plantains seasoned with salt and garlic to more elaborate preparations featuring flavorful fillings and toppings, this article promises to satisfy your cravings for this irresistible dish. So, get ready to discover the delectable world of twice-fried plantains and embark on a culinary adventure that will leave your taste buds dancing!
Let's cook with our recipes!
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.
TWICE FRIED PLANTAINS
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
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!.
TOSTONES (TWICE FRIED GREEN PLANTAINS) WITH MAYO-KETCHUP DIPPING SAUCE
I love plantains and I craved these all the time when I was pregnant. They are great as a side dish or appetizer. After you smash them, but before you fry them the second time, you can put them in a resealable plastic bag and freeze them for later. There's no need to defrost them but be careful when you drop them in the hot oil. You can adjust the mayonnaise to ketchup ratio to your liking and add more or less garlic.
Provided by LatinaCook
Categories Appetizers and Snacks
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 37.4 g, Cholesterol 10.4 mg, Fat 38.8 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 576.6 mg, Sugar 20.6 g
Tips:
- Choose ripe plantains: Look for plantains that are bright yellow with a few black spots. Avoid plantains that are green or have too many black spots, as they will be too starchy and not as sweet.
- Peel the plantains carefully: Use a sharp knife to make a slit down the length of the plantain, then use your fingers to peel the skin away. Be careful not to cut yourself.
- Slice the plantains into 1-inch thick pieces: This will help them cook evenly.
- Fry the plantains in hot oil: The oil should be hot enough to sizzle when the plantains are added. This will help them crisp up and prevent them from becoming soggy.
- Fry the plantains in batches: Do not overcrowd the pan, or the plantains will not cook evenly. Fry them in batches of 3-4 pieces at a time.
- Cook the plantains until they are golden brown and crispy: This will take about 3-4 minutes per side.
- Drain the plantains on paper towels: This will help remove excess oil.
- Serve the plantains hot or at room temperature: They can be served as a side dish, snack, or appetizer.
Conclusion:
Twice-fried plantains are a delicious and versatile dish that can be enjoyed in many different ways. They are a popular street food in many parts of the world, and they can also be made at home with just a few simple ingredients. With their crispy exterior and soft, sweet interior, twice-fried plantains are sure to be a hit with everyone who tries them.
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