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Fried Plantains
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
A textural blend of a banana and a potato, fried plantains are a tropical alternative to the French fry, which certainly qualifies them as good eats. Thanks to the ever-growing popularity of Cuban, Caribbean, and Latin cuisines, most American megamarts now carry plantains, which are starchy rather than sweet and can easily stand in for potatoes. The plantain has a tough, rubbery skin, so to peel, cut off one end, cut off the other end, then make a shallow incision down one side, and then repeat on the other side. Take your thumb and squeeze it under the edge of the peel and pull it right off. This recipe first appeared in Season 7 of Good Eats.
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- 2 cups water
- 3 cloves garlic, smashed
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 cups neutral oil, such as canola
- 2 green plantains
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Procedure
- Combine water, garlic, and salt in medium glass bowl and set aside.
In a 12-inch saute pan, heat oil to 325°F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add the plantains to the oilThe oil should come halfway up the side of the plantain. and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. With a spider or slotted spoon, remove the plantains from the pan and place them on a parchment paper-lined half sheet pan, standing them on their ends. - With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water mixture and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
- Bring the oil back up to 325°F and return the plantains to the pan and cook until golden brown, 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.
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