Platanos Verdes Fried Green Plantains Recipes

FRIED GREEN PLANTAINS (TOSTONES DE PLATANO VERDE)

Steps:

• Preheat oil in a fryer or Dutch oven to 365 degrees F.
• Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and Garlic Mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
• Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

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.

PLATANOS VERDES (FRIED GREEN PLANTAINS)

Steps:

• In a large, deep skillet or wok, heat the oil (about a depth of 1 inch) to 350 degrees.
• Sprinkle the plantain slices with lime juice and place them in the hot oil. Fry until the plantains are golden and slightly soft, but not brown (lower heat if necessary), about 30 seconds. Remove with a slotted spoon and drain on paper towels. Keep the oil hot.
• Place the rounds between brown paper and flatten slightly, using a rolling pin or the heel of your hand. Dip the pressed rounds in a bowl of lightly salted water and return them to the skillet. Fry until deep golden, about 45 seconds to 1 minute. Remove with a slotted spoon, drain on paper towels and serve.