Fried Plantaines?

Question

ok i just got plantians they are mostly green and firm a little yellow not too much , do i fry them in canola oil?how long do i fry them until i take them out and smash them and how long do i fry after?... give me your tips

sara 14 philly

Answer 1

u cut them on a diagonal and soak them in salt water the u but about enough canola oil or whatever oil u have to go up to about half the height of the plantinos then you fry them tell both sides are almost completely brown after u smash them with watever u have i usually us the bottom of a pan of a cup them u place them back into the pan and fry till there completely brown and soft the way my family its them is with garlic butter just place a couple cloves of garlic chopped up with some butter put in  microwave till the butter is ,elted and u can either pour it on the platinos or use it as a dipping sauce

Answer 2

Fry them in Canola oil (its healthier and canola is good for frying at high temps without altering food flavor). Peel the plantain, cut the two ends and slice it into not too chunky sections (about 1 inch thick should be OK). Heat a good amount of oil oil in large frying pan (you want to half cover the plantain slices) . Wait until the oil gets hot, but not smoking. Fry the plantain until they start to get gold-brownish but before they get downright brown. Remove from pan. Flatten plantains. You can "smash" them using the bottom of a glass bottle (a thick one and be careful) or the typical mazo if you have one. Fry them again in the oil for about 30 secs per side and then take them out into a plate covered with paper towels to remove excess fat. Immediately sprinkle with salt.

Here's a little tip: the oil will be hot when something you put in it slightly bubbles (you can trow in a bay leaf or a bit of garlic).

Another tip: The less ripe the plantains are, the better they will turn out.

Finally, I like to set aside a mixture of garlic paste, water, chopped parsley and salt and "paint" a bit of it over the plantains after they are done and while they are still very hot. You can make more of this sauce and use it for dipping.

Answer 3

l am from the Caribbean so this is how it's done here:

Use very ripe plantains, the skin should be really black.

Peel it and if it's really long, cut in two, then slice lengthways.

In a shallow bowl, mix some flour and powedered cinnamon. In a skillet, melt some butter/margarine.

Coat the plantain slices in the flour/cinnamon mix and fry in the butter till golden, yumm. This can be eaten with bread or as a side in a rice meal and you don't need to smash them.I guarantee you that eating it fried ripe tastes much better than green because when ripe it's sweet.

Answer 4

Im Puerto Rican and this is how we do our plaintains....now, which do u perfer...the sweet plaintain? If so you have to let the plaintains turn completely yellow, with black covering about 50% of it, more black if you want sweeter. You slice them slanted and fry them until golden brown. If you dont like the sweet ones, you use the plaintain while its green still, or green with a lil yellow.Slice into circles. This is called TOSTONES. Fry on the pan for 3 min, take it off the pan...and squish down with a bowl, or small plate...(or purchase a tostonera..you can buy it at a 99 cent store...) place back in pan after squishing down, for 3 more minutes, until  golden brown.  Sprinkle salt on to taste, or even better garlic! you take the garlic cloves and mash down, until, its like a sauce. Taste great. Use whatever oil you want! what ever you like best, it doesnt matter. To make plaintains you dont need to add anything to it, just peel and cook. enjoy =]  If you have any questions email me.

Answer 5

your plaintains have to be cut into chunks, fry in hot oil about 3 mins each side, remove, then smasn both sides down, with the back of a spoon, or fork, then refry about a min and a half each side, you have tostonis. when the plaintains are ripe, you cut on the angle, then just fry till nice golden brown

Answer 6

Cut them to a little thicker than 1/2" and fry them until they stop sizzling too much.   Take them out and squish them with the bottom of a plate with a rim on the bottom between some aluminium foil. Refry until golden brown and salt with kosher salt on a paper towel.  They squish easiest when they are still warm.  If you are making black plaintains then use sugar as in the answer above since they will be sweet.