Fried Plantains Recipes

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

Steps:

• Melt 1 1/2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook half of the plantains, turning once, 4 minutes or until golden brown. Remove plantains to platter and keep warm. Repeat with remaining Spread and plantains.

Steps:

• Heat about 1-inch of oil in heavy-bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
• Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
• Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
• Whip the cream just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate until ready to serve.

Steps:

• Rinse the plantains in cold water. Peel them, and slice horizontally then vertically into half-moon shapes about 3/4-inch wide. Sprinkle with salt, to taste.
• Pour oil into the frying pan and heat on medium-high. When oil is hot enough, add the plantains in batches; don't overcrowd.
• Fry plantains until golden brown. Drain on paper towels. Taste and season again with salt. Repeat with remaining plantains.

Steps:

• Combine water, garlic and salt in medium size glass bowl and set aside.
• In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, 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 and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
• Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Peel the plantains and slice them into 1 1/2-inch chunks. Put the plantains into the fryer and fry until just golden brown, about 2 minutes. Stir the garlic and the water together in a medium bowl. Remove the plantains from the fryer and drain on a paper towel lined sheet tray. With the smooth side of a meat mallet, smash the plantain until it's flattened. Add them to the garlic water and let them soak for 1 minute. Remove the plantains from the water and pat dry with paper towels. Return to the fryer and continue to fry until golden brown and crisp, about another 2 minutes. Transfer the plantains to a serving bowl and season with salt. Serve hot.

Steps:

• In skillet, heat oil to 350 degrees F. Fry plantain, turning until all sides are lightly golden. Remove from skillet and place between 2 pieces of paper towel and press to flatten. Return to skillet and continue to fry until crisp. Remove and salt lightly.

Steps:

• Peel the plantains and cut them into 1/4 inch slices on the diagonal. In a large, heavy skillet, melt the butter over medium heat. Saute the plantains until golden brown and soft, about 2 minutes per side.

Steps:

• Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.
• Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.

Steps:

• Cut off the ends of the plantain, then use a small knife to cut a slit along their natural ridges.
• Pry the skin loose, using a knife if necessary, and then pull it off.
• Cut the plantains crosswise into 1" rounds.
• Place them in a bowl with the water, salt, and garlic for 30 minutes.
• In a medium sized pot, or frying pan heat the oil to 325 degrees.
• Drain the plantain slices and pat with a paper towels.
• Fry a few rounds at a time, turning them occasionally until golden, not brown, and tender when pierced with a knife, about 5 minutes.
• Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
• Place the fried slices one by one between two pieces of waxed paper on a cutting board.
• Gently press each slice with a mllet or rolling pin into rounds approximately 1/3" thick and 2" in diameter.
• When all the slices are pressed, heat oil to 375 degrees, then refry the slices until golden brown and crispy on the outside, tender on the insdie, about 3 minute Drain the rounds on paper towel and sprinkle with salt, enjoy!.