January 9, 2020 | Last Updated on January 28, 2020 by Patricia Valbrun
Fried Plantains are an authentic Caribbean dish. Scrumptious, a little sweet and fried to perfection! Simply and easy, this is the best appetizer or side dish for any meal.
Plantains are a staple in pretty much every Haitian meal. When I was a young child my mother always made fried plantains. Depending on the type of main dish she was making at the time, she would result to the sweeter or riper (yellow) plantains.
What are your favorite meals to have with Fried Plantains? Currently, mines are Curry Chicken or Pineapple Jerk Chicken Kabobs.
How to Prepare Plantains
- Wash each plantain to remove any dirt or debris before cutting.
- Cut the ends off of each plantain, and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom.
- Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains.
- Cut the plantains into pieces, about 1″ thick cut or your desired cut.
Green Plantain vs Ripe(yellow) Plantain
Plantains can be cooked at any stage of ripeness – from green, to yellow or black – to create a variety of dishes from appetizers to desserts. Plantains taste different at each stage of development, though the interior color of the fruit will remain creamy, yellowish or lightly pink.
GREEN PLANTAINS
When the peel is green to yellow, the flavor of the plantain is bland and has a starchy texture. It’s also important to note that raw plantains must be cooked prior to consuming. This is the optimal stage to make savory foods.
RIPE (YELLOW) PLANTAINS
As the peel changes to brown or black, it has a sweeter flavor and more of a banana aroma, but still keeps a firm shape when cooked. When prepared at this stage, plantains can be used to make sweet, filling, and satisfying.
Try making Plantains every season, it’s such a treat. Whether it be a late home dinner, summer barbeque, friend’s thanksgiving or even if your home alone and in need of a simply yet easy to make snack. Quickly put together your favorite dishes to pair with these and enjoy!
Would you like to see more? SUBSCRIBE to receive the more recipes! Also, follow me on FACEBOOK, PINTEREST, INSTAGRAM or TWITTER.
Fried Plantians
Ingredients
- 4 plantains
- 1 cup olive oil
- salt to taste
Instructions
- Cut the ends off of each plantain, and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only to cut through the skin, as you don’t want to slice into the inner portion, which will form the Tostones.
- Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains.
- Cut the plantains into pieces, about 1″ thick.
- Fill a large skillet about a third of the way with oil. Heat over medium-high for a few minutes to warm up the oil.
- Take one plantain and carefully place it in the oil. If the oil surrounding the plantain begins to bubble a bit, the oil is hot enough.
- When the oil is ready, add your plantains to the skillet. Fry them for about 2 minutes on each side, or just long enough to soften them and turn them a light golden color. Remove the fried plantains from the oil and place them on a paper towel to absorb some of the oil.
- Using a tostonera, mallet, or the bottom of a cup flatten each fried plantain piece. I do this by placing one piece at a time on a cutting board and smashing it with the bottom of a cup. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart.
- Return to now-smashed plantain pieces to the hot oil and fry again. Turn them occasionally, until both sides are a deep golden color.
- Remove the Tostones from the pan of oil, and place them on a paper towel again to absorb some of the oil. Sprinkle generously with salt and serve.
Video
How did you like this recipe? Leave a comment and let me know what you think. Looking for another appetizer recipe ? Try this Buffalo Cauliflower next!
osnel Pierre says
10 000 this.
Bless up!