A real pleasure: here are three recipes to prepare fried plantains (in savory and sweet versions)
The fried plantain is a typical recipe from Latin America and the Caribbean, served as snacks or in accompaniment to main courses, like ceviche. Don't be fooled: even though this tropical fruit has the exact same shape as the banana, its flavor is more like that of potatoes. Furthermore, the plantains are larger and have a very firm pulp, so it is advisable to consume them cooked.
To cook them in the right way you must first take into account the different ones stages of maturation. The salted fried plantain is prepared using the green plane tree, still unripe, which has a more neutral flavor. To underline the difference with the banana, you will notice that the peel of the green plantain is more resistant: do not worry, just cut it with a knife to help you peel it.
If, on the other hand, you are going to prepare sweet fried plantain, better opt for the yellow plane tree, more sugary and easy to peel. Do not choose it too ripe and soft, otherwise it will not be suitable for frying. In the latter case it will be easier to eat it raw or use it for other recipes, as a puree or in doughs.
Fried plantain: recipe
The recipe of salted fried plantain it's very easy and fast. First, remove the peel of the green plane tree after cutting it with a knife; at this point, cut it into slices about 1 centimeter thick or slice it on the long side. Let theseed oil in a large pan and dip the plantain slices in them for 3-4 minutes, a few at a time. The secret to perfect frying is frying in hot oil, a few pieces at a time, so that they have enough space in the pan. Drain on baking paper and allow the excess oil to absorb, dabbing lightly. Season with salt, pepper and eat immediately: you can serve the fried plantain for one appetizer delicious or like side dish with meat or fish main courses.
Dominican fried plantain
Do you think it ended here? You are very wrong. The Dominican recipe of fried plantains, also called tostónes (or patacónes in Colombia) involves an additional step and one double frying, to obtain an even more crunchy result.
To cook it according to the traditional recipe, cut the plantain into slices of about 3 centimeters and fry them for a few minutes in boiling seed oil, until they are slightly golden; drain and dry any excess oil. Now comes the best part: you have to gently crush the slices with the help of the bottom of a glass or a meat mallet (traditionally a special tool is used, the pataconera) so that they flatten without flaking. Sprinkle the slices with salt and pepper, rub in some raw garlic and proceed with the second frying, about 1-2 minutes per side, until golden brown. Transfer to absorbent paper and enjoy in combination with sauces or cheeses!
Sweet fried plantain
As the plantain becomes more mature and its skin turns from green to yellow, the flavor of the pulp becomes more sugary. This is the time to cook it in a sweet version! Peel it, cut it into slices and fry a few pieces at a time in boiling oil for 3-4 minutes, until golden on both sides. Once drained and dried from excess oil, sprinkle it with icing or granulated sugar.
Alternatively, you can prepare the caramelized plantain! Instead of frying it in seed oil, melt some butter over low heat and add the slices of plantain; let it cook for a couple of minutes, sprinkle it with brown sugar and cinnamon and finish cooking until it is caramelized on both sides.
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