Simply Fried Plantains

2012-01-12
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Slice ends off each plantain
Slice just through the outer skin lengthwise down each plantain
Under cold running water peel away outer skin (this requires a little work)
After skin is removed pat dry and slice into 3/4 inch round pieces

In a saute pan heat enough oil to cover the entire bottom of the pan
Heat oil over medium-high heat
Once oil is hot, add plantain pieces one by one and cook for 2-3 minutes on one side or until starting to brown. Flip and cook for another 2-3 minutes.

Remove pieces from oil and place on paper towel and allow to cool for about a minute. While you are allowing plantain pieces to cool, keep stove and oil on low heat.

When you can handle plantain pieces, gently press each one with the back of a wooden spoon to flatten. After all pieces are flattened, raise stove back to medium heat and add pieces back to cook for an additional 1-2 minutes per side (or until golden brown.)

Remove and place on paper towel. Add salt and pepper to taste and optional diced chives.

You can also serve with a garlic or sour cream dip.

Ingredients

  • 2-3 green plantains
  • Olive Oil
  • Freshly diced chives (optional)
  • Salt and pepper to taste

Method


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Recipe Comments

Comments (3)

  1. posted by Chris on January 12, 2012

    This looks great! Except for the chives. Chives are bad.

  2. posted by Brandi on January 12, 2012

    These are called Tostones, they’re a staple in Puerto Rican cooking. A very close friend taught me to make them. After a little experimenting I found coconut oil worked better for letting the taste of the plantain come thru. They are well worth the work, my boyfriend and I eat them topped with a little cream cheese and prosciutto. Have fun!

  3. posted by Tarah on January 18, 2012

    I LOVE fried plantains, but I have never tried to make them at home before. My husband and I followed your recipe and made these last night to have alongside a tomatillo chicken casserole and they were so yummy. I also used coconut oil just because we have a bunch of it in the house right now. Thank you for this recipe – it was delicious!

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