Prep 5 mins
Cook 10 mins
This recipe is from Alton Brown. A little more work than usual for plantains, but well worth the effort. My friends love these!
- 2 cups water
- 3 garlic cloves, smashed
- 2 teaspoons kosher salt
- 1 1⁄2 cups canola oil
- 2 green plantains
- Combine water, garlic, and salt in a medium size bowl and set aside.
- In a large saute pan, heat oil to 325°F.
- Peel plantains and slice into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side.
- With a slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper. With the back of a wide, wooden spatula or spoon, press each piece of plantain down to half its original size.
- Place the plantains in the garlic water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
- Bring oil back up to 325°F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side.
- Remove to dish lined with paper towels and sprinkle with salt. Serve immediately.
I followed the recipe to a tee (including using a thermometer to check the oil temp). I found these to be crispy and enjoyable but lacking flavor. Maybe my plantains were of the wrong ripeness. We couldn't taste the garlic at all. They were a bit like fat sea-salt potato chips.