My Favorite Fried Plantains Recipes

Steps:

• With a small sharp knife cut ends from each plantain and halve crosswise. Cut a lengthwise slit through skin along inside curve. Beginning in center of slit pry skin from plantain and with rippled blade of a mandoline or decorating knife cut flesh crosswise into 1/8-inch-thick slices.
• In a deep fryer or large deep skillet heat 1 1/2 inches oil to 375°F. on a deep-fat thermometer and fry 12 to 15 plantain slices at a time, turning them, 2 to 3 minutes, or until golden, transferring as fried with a skimmer or slotted spoon to paper towels to drain. Season plantain slices with salt. (Plantain slices should be slightly crisp on outside but soft on inside.) Plantain slices are best served immediately but may be made 1 day ahead, cooled completely, and kept in an air-tight container. Reheat plantain slices on a rack in a shallow baking pan in a preheated 350°F. oven 5 minutes, or until heated through.

Steps:

• Peel plantains and cut in half. Then, slice the halves lengthwise into 1/4 inch strips so that you have about eight slices per plantain each about four inches long.
• Heat half the Grape Seed Oil in a large cast iron or non-stick frying pan on medium high heat, and add half of your plantain slices.
• Fry the plantain slices till they turn slightly golden yellow and get crispy. Don't overcook and turn them brown. Remove the plantains from the frying pan and put on a serving plate.
• Repeat with the 2nd half of the oil and plantains. When these are cooked, add to your serving plate.
• Using a butter knife, spread your raw honey lightly on the fried plantain slices and sprinkle with the coconut flakes.
• Serve warm. Squeeze the limes over the fried plantains, and serve with yogurt for dipping.