Recipe by ~Leslie~
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 Delicious Salsa Verde This recipe is from Family Fun Magazine. Don't let all the steps scare you, they are very easy to make!
Top Review by magpie diner
There is certainly nothing wrong with this recipe, it was easy enough to do. I decided not to attach a star rating to it though because it just wasn't my thing. I found it a lot of work for the outcome. Granted though, I've never worked with plantains before, and have maybe eaten them once or twice ever. I think perhaps my plantains were TOO green, because only a couple of pieces had a nice texture on the inside. It was interesting so I'm not sorry I made them....thanks for the introduction Leslie.
- 2 large green plantains
- 4 cups cold water
- 1 teaspoon salt, plus more for sprinkling
- 1 garlic clove, crushed
- 1 cup peanut oil
Directions See How It's Made
- 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!.