Banan Peze Twice Fried Green Plaintain Slices Recipes

BANAN PEZE (TWICE-FRIED GREEN PLAINTAIN SLICES)

Banan Peze (Twice-Fried Green Plaintain Slices) image

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.

Provided by Manami

Categories Tropical Fruits

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup vegetable oil or 1/2 cup corn oil
2 medium sized green plantains, peeled
1 tablespoon seasoning salt
1 tablespoon vinegar
1/2 cup water

Steps:

In a 12" skillet, heat oil over moderate heat until light haze forms.
Slice the plantains crosswise into 1/2" thick slices. (About 5 pieces each).
In a small bowl, add remaining ingredients and set aside.
Add as many slices as you can, without crowding and brown about 2 minutes on each side.
As they crown, transfer them to paper towels to drain.
On 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.
Soak flattened plaintains in water mixture and place in oil on medium heat.
Heat the oil and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
Drain on paper towels.
Season with salt and serve with Griots or any chicken or shrimp dsh.
Bon Appetit!

Nutrition Facts : Calories 350.8, Fat 27.6, SaturatedFat 3.7, Sodium 4.2, Carbohydrate 28.5, Fiber 2.1, Sugar 13.4, Protein 1.2

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