These are wonderful! Haitian-style or Cuban-style, they are great. The Cuban-Style is to make a garlic melted salted butter to serve over the "Tostones", just before serving and the Haitian-Style is just to add the salt. Traditionally, Banan Peze is served as an essential acompaniment to "Griots" #148369. Once again, some of the terminology is different because I have the recipe in Creole and something is lost in the translation. Received a helping hand from Valentine Joseph.
My Private Note
Units: US | Metric
- 1In a 12" skillet, heat oil over moderate heat until light haze forms.
- 2Slice the plantains crosswise into 1/2" thick slices. (About 5 pieces each).
- 3In a small bowl, add remaining ingredients and set aside.
- 4Add as many slices as you can, without crowding and brown about 2 minutes on each side.
- 5As they crown, transfer them to paper towels to drain.
- 6On a chopping board, using a broad solid (not slotted) spatula or you can use your palm with paper towels or buy a tostonera(a plantain smasher); press each slice into a flat round about 1/4" thick and 2" wide in diameter.
- 7Soak flattened plaintains in water mixture and place in oil on medium heat.
- 8Heat the oil and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
- 9Drain on paper towels.
- 10Season with salt and serve with Griots or any chicken or shrimp dsh.
- 11Bon Appetit!
Browse Our Top Bananas Recipes
Nutritional Facts for Banan Peze (Twice-Fried Green Plaintain Slices)
Serving Size: 1 (150 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 350.7
- Calories from Fat 248
- Total Fat 27.5 g
- Saturated Fat 3.6 g
- Cholesterol 0.0 mg
- Sodium 4.2 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 2.0 g
- Sugars 13.4 g
- Protein 1.1 g
The following items or measurements are not included: