Fried Green Plantains
Crispy, golden fried green plantains that are twice-cooked to achieve the perfect texture - first fried until tender, then flattened and fried again until crispy. A classic Caribbean and Latin American side dish.
Ingredients
- •2 pound large unripe (green) plantains (about 3)
- •2 cups vegetable oil
- •2 cups warm water
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
14 min
- 3.
Flatten each plantain to 1/4 inch thick with a tostone press or bottom of a heavy saucepan.
5 min
- 4.
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.
15 min
