Fried Green Plantains
Get ready for some crunch! A delicious option for a snack or side dish, fried green plantains, {also known as tostones} are a popular and delicious dish found in various cuisines, particularly in Latin American and Caribbean cooking. They are made from unripe green plantains, which are larger and firmer than bananas and have a starchy texture.
The key to cooking plantains is in the double-frying step. The result is a delicious bite with a crispy exterior and a tender, starchy interior. The fried green plantains have a mild flavor that works well with various seasonings and can complement a wide range of dishes, adding a satisfying crunch and texture to your Cuban menu... or any menu!
Ingredients
3 green plantains
4 cups vegetable oil
2 tablespoons salt
Sea salt, to garnish
3 limes, cut into 24 pieces, to garnish
Use a sharp knife to cut the ends off of the plantains. Peel plantains, by scoring the skin lengthwise in four places. Then, using a knife and fingers pull peel away. Cut plantains into 1-inch pieces.
Heat oil in 10-inch cast iron skillet over medium-high heat. Fry 8 plantain slices for 4 minutes and drain on a paper bag. Fry the remaining plantain slices in batches of 8. Allow plantains to cool slightly and smash each piece of fried plantain with a mallet or the palm of hand to a quarter-inch thickness.
Fill a large bowl with 8 cups of water and season water with 2 tablespoons of salt. Soak fried smashed plantains for one minute in salty water, remove them from water, and then drain on paper towels.
Re-heat oil in skillet and fry each batch of plantains again for 4 or 5 minutes until crisp. Drain on paper bag and sprinkle with sea salt. Plantains taste best with a squeeze of lime.
Hint: To tell if your oil is hot enough to fry, put a few popcorn kernels in the oil and when they pop the oil is ready.
The key to cooking plantains is in the double-frying step. The result is a delicious bite with a crispy exterior and a tender, starchy interior. The fried green plantains have a mild flavor that works well with various seasonings and can complement a wide range of dishes, adding a satisfying crunch and texture to your Cuban menu... or any menu!
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Fried Green Plantains
Serves 8, Yields 24 PiecesIngredients
3 green plantains
4 cups vegetable oil
2 tablespoons salt
Sea salt, to garnish
3 limes, cut into 24 pieces, to garnish
Use a sharp knife to cut the ends off of the plantains. Peel plantains, by scoring the skin lengthwise in four places. Then, using a knife and fingers pull peel away. Cut plantains into 1-inch pieces.
Heat oil in 10-inch cast iron skillet over medium-high heat. Fry 8 plantain slices for 4 minutes and drain on a paper bag. Fry the remaining plantain slices in batches of 8. Allow plantains to cool slightly and smash each piece of fried plantain with a mallet or the palm of hand to a quarter-inch thickness.
Fill a large bowl with 8 cups of water and season water with 2 tablespoons of salt. Soak fried smashed plantains for one minute in salty water, remove them from water, and then drain on paper towels.
Re-heat oil in skillet and fry each batch of plantains again for 4 or 5 minutes until crisp. Drain on paper bag and sprinkle with sea salt. Plantains taste best with a squeeze of lime.
Hint: To tell if your oil is hot enough to fry, put a few popcorn kernels in the oil and when they pop the oil is ready.
Serve It Up
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Serve these crispy bites in a shallow dish with an extra festive detail like our Signature White Pasta with Ruffle Handles. |
| Line the Fried Green Plantains up on our uniquely shaped Signature White Ruffle Skinny Tray and set them out for an appetizer at your next gathering. | 
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