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Alton Brown's savory fried plantains are crisp outside and creamy inside, thanks to a twice-fried technique and a salt water marinade.
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Course: Sides & Salads
Keyword: Fried, Sides, vegan, Vegetarian

Fried Plantains

ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Fried plantains are enjoyed everywhere in the world where plantains, a starchy member of the banana family, are grown. When fried right, plantains become so crunchy, potatoes blush and look away, ashamed of their own inadequacy. The key is to blanch them in oil, then mash them, give them a quick soak in a flavorful brine, and fry them again. This procedure allows the outer starch units to open up, forming a lacy crust that reminds me of properly applied panko.
Photo by Lynne Calamia
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Software

  • 2 cups water at room temperature
  • 3 cloves garlic, peeled and smashed
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 1/2 cups neutral oil (vegetable or canola are fine)
  • 2 green plantains
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes

Procedure

  • Combine water, garlic, and salt in medium bowl and set aside.
  • Peel the plantains by cutting off both ends and slicing lengthwise through the peel only, avoiding the flesh. Slip your thumb under the peel and gently ease the plantain out of its skin. Slice into 1-inch pieces.
  • Place the oil in an 11-12-inch heavy saute pan and bring to 325℉ over medium-high heat. Carefully place the plantain slices using tongs, cut side down, into the oil and cook for 1-1 1/2 minutes per side until golden yellow in color then place them, cut side down, on a parchment lined half-sheet pan. Kill the heat until ready to fry again.
  • Firmly press down on each slice with the back of a wide spatula, or a flat bottom drinking glass until they're about 1/4-inch thick and twice their original width. Slide them into the brine and leave for 1 minute. Remove and gently press between a few layers of paper towels to remove excess water.
  • Bring the oil back up to 325℉ and return half of the plantains back to the pan Fry until golden brown and crispy, about 3 minutes each side. Remove with a spider or slotted spoon to a plate or sheet pan lined with paper towels. Season with additional kosher salt. Repeat with the remaining plantains.
  • Cool for 5 minutes before serving as is, or alongside our Mojo Verde.
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