Puerto Rican Fried Plantains Recipe 495
TOSTONES (FRIED PLANTAINS)
A Puerto Rican side, usually served with rice and beans in our family.
Provided by Melanie
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
- While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.7 g, Fat 7.7 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 197.4 mg, Sugar 13.5 g
PUERTO RICAN MADUROS (SWEET PLANTAINS)
These Maduros (Sweet Plantains) are a staple Puerto Rican side dish recipe. They're perfectly sweet, caramelized along the outside and deliciously warm on the inside!
Provided by Jorge
Categories Side Dishes
Time 15m
Number Of Ingredients 3
Steps:
- In a non-stick skillet over medium heat, melt butter.
- Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.
- Transfer to a plate covered with newspaper (or paper towels) and allow to drain for a minute or two. Then serve!
Nutrition Facts : Calories 102 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 2.1 grams fiber, Protein 1.2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 91 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PUERTO RICAN TOSTONES (FRIED PLANTAINS)
Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Provided by Lymari
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.5 g, Fat 3.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 14.2 mg, Sugar 13.4 g
PUERTO RICAN FRIED PLANTAINS RECIPE - (4.9/5)
Provided by GratefulSea
Number Of Ingredients 5
Steps:
- Cut off both ends of the plantains. Using a paring knife, make one long slit through the skin, from head to tail. Carefully peel the skin away from the fruit. It should separate fairly easily; use the knife to help pry it away if necessary. Fill a medium size bowl with cups of water, then stir in the garlic and salt. Cut the plantains crosswise into 1-inch slices. Place the rounds in a bowl with the water to soak for at least 30 minutes. Drain well on paper towels In a medium-size skillet or dutch oven, heat 1 cup of oil to 325º. Fry the plantains in the oil for about 2-1/2 minutes on each side, until they begin to become golden, and are fork-tender. Do not let them brown. Fry them in batches, if necessary--do not overcrowd the pan. Drain them on paper towels and allow them to cool for a couple of minutes. Then place them between two sheets of waxed paper. Gently press each piece into a 2-inch round, by hand, or using a mallet or rolling pin. They should end up being about 1/3-inch thick. Reheat the oil to 375º, then fry the plantain slices a second time, letting them become a rich brown, crispy on the outside while still soft on the inside, about 3 minutes. Drain them once again on paper towels, then sprinkle with kosher salt. Serve warm for a very special treat.
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- Cut 3 slits down the length of each plantain skin, without cutting into the flesh. Cut the ends off the plantain, then peel away the skin in 3 long strips. Cut each plantain diagonally into 8 pieces.
- Cut the crusts off the bread slices. Lightly toast the bread, then either chop it fine or whirl it in a food processor to make bread crumbs. Put the bread crumbs onto a large plate, and stir in the pepper.
- In a large skillet, heat the oil over medium-high heat. Dredge the plantains in the bread crumbs, pressing the plantains into the crumbs so they stick. When the oil is hot, add one plantain slice. If it burns on the bottom after 10 seconds or so, then the oil is too hot; adjust the heat as necessary. Add as many plantain slices as will fit in the pan without crowding. When the slices are golden brown on the bottom, turn them over. Cook them until they are golden on the other side. With a slotted spoon, transfer the fried plantains to paper towels. Continue cooking until all of the slices are fried, keeping the cooked slices in a warm oven for up to 20 minutes, if necessary.
- Salt the fried plantains, and serve them immediately with a small bowl of your favorite hot sauce.
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- In a large frying pan heat vegetable oil over medium-high heat until shimmering. Oil should be about 1/2-inch deep.
- Slice the ends off the plantains. Run a knife down the length creating a shallow incision. Pry open skin to peel. Slice plantains 1-inch thick. Fry in hot oil until softened, but not browned, about 4-5 minutes per side. They will pierce easily with a fork when soft.
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