Fried plantains

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

The hardest part about making fried plantains is being patient and waiting for them to ripen almost to the point of blackness. Picked plantains ripen the same way as bananas: placing them in a paper bag will speed up the process. As their skins turn from green to yellow and then black, the plantains become less starchy and sweeter, which is crucial for making this classic Cuban snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 large overripe, almost black plantains (about 800 g)
Vegetable oil, for deep-frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: plantain, bananas

Cooking the dish according to the recipe:

Trim both ends of the plantains, then use a small knife to make 3 longitudinal slits in the peel (try not to cut into the flesh). The slits should be evenly spaced on each plantain. Carefully peel the peel along the slits. Slice the flesh at a slight angle into 2-cm-thick pieces (24 pieces total).
In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot and sizzling, dip the edge of one plantain piece into it. It should immediately begin to bubble vigorously. If not, continue heating the oil for another minute. Carefully place half of the plantains in an even layer in the hot oil. Fry until golden brown on one side, about 2 minutes, then flip with a spatula. Fry the other side, about 2 minutes more.

Flip the plantains again, immediately reduce the heat to medium, and continue cooking until very tender and crispy, 4-8 minutes, turning every 2 minutes to ensure even cooking. Cooking time will depend on the ripeness of your plantains, and some pieces may cook faster than others. Simply remove them when they're done.
Transfer to a wire rack set over a baking sheet to drain excess oil. Season generously with salt on both sides. Fry the remaining plantains in the same manner, adding more oil if necessary to achieve a depth of 0.5 cm.

Categories:

recipe / Deep-frying / Summer dishes / Appetizers / Vegetable appetizers / Food Network - recipes / Cuban cuisine