Banana Pese Fried Green Plantains Recipes

FRIED GREEN PLANTAINS

Steps:

• Cut ends from each plantain with a sharp small knife, then cut a lengthwise slit through peel. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry off peel.
• Heat 1/2 inch oil in a deep 10- to 12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. Fry plantains in 2 batches, turning occasionally with tongs, until tender and just golden, 5 to 7 minutes per batch. Transfer plantains to paper towels to drain, reserving oil in skillet.
• Flatten each plantain to 1/4 inch thick with a tostone press or bottom of a heavy saucepan.
• Stir together warm water and 1/2 teaspoon salt in a bowl. Heat reserved oil over medium heat until it shimmers. Dip a flattened plantain in salted water and gently place, without patting dry, in hot oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains (without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3 minutes per batch. Transfer with tongs to clean paper towels to drain. Season with salt and serve immediately.

BANAN PEZE (CRISP FRIED PLANTAINS)

Steps:

• Slice the plantains crosswise into thick slices, about 1 1/4 inches. (You should get about 5 slices per plantain.)
• In a bowl large enough to hold the plantains, combine the salt with 1/2 cup water and stir until dissolved. Add plantains and set aside to soak for 15 to 20 minutes.
• In a skillet, heat oil over medium-high heat until shimmering.
• Working in batches to avoid crowding, add plantain slices to skillet. (Keep the salt water used for soaking). When all the slices are in, sprinkle in about 2 teaspoons of the salt water. (It may splatter; keep a lid or splatter screen handy.)
• Cook plantains about 5 minutes, turning once, until golden on both sides and just turning brown at the edges. As they brown, transfer them to paper towels to drain.
• On a chopping board, using a broad solid spatula or a tostonera (plantain smasher), press down on each slice to flatten it into a flat round, about 1/4 inch thick and 2 inches wide.
• Reheat the oil over medium heat. Dip flattened plantains in the salt water and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
• Drain on paper towels and serve immediately.

BANANA PESE (FRIED GREEN PLANTAINS)

Steps:

• In a medium saucepan, add oil to a depth of 2 inches and place over high heat. When the oil is very hot (a bread cube dropped into the oil will turn golden brown in 30 seconds), add the plantains and fry, stirring occasionally, until soft, about 10 minutes. Using a slotted spoon, transfer the plantains to a plate. Flatten one at a time between the plantain peels until about 1/4inch thick, then return to the oil and fry, turning occasionally, until golden brown, about 1 minute.
• Using a slotted spoon, transfer the plantains to a paper-towel-lined plate and season with salt to taste. Serve immediately.

BANAN PEZE (TWICE-FRIED GREEN PLAINTAIN SLICES)

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!