Here are two ways to fry up plantains for easy, delicious snacks, appetizers, or sides!
Plantains are a staple in Latin American cooking, and whenever I eat out at my favorite Peruvian restaurant, I always order plantains as a side to go with my favorite roasted chicken. They are crispy, slightly sweet, and are out of this world delicious!
Plantains can be prepared in numerous ways (I’m going to show you two methods today), and their flavor differs depending on ripeness. Green plantains are less sweet, while yellow and brownish black spots can be a bit sweeter.
First, cut off the ends of the plantain. Slice down the length of the peel, taking care to only slice through the peel and not the fruit inside. Remove the peel from the plantains and slice them into 1-inch thick coins. If you like bigger pieces, slice them at an angle.
In a large frying pan, heat vegetable oil over medium heat and fry plantains for 3-4 minutes on each side until they are golden brown.
Remove and drain on paper towels. Season with sea salt to taste.
Tostones are made from smashing the maduros into thinner disk and then frying them again.
To start, fry the plantains like you would with maduros (but only until they are golden yellow, about 2-3 minutes on each side), smash each piece with the bottom of a flat-bottomed cup while they are still warm, and return to the pan.
This time, you want to drop the heat to medium-low so the tostones don’t burn so quickly. Fry for another 2-3 minutes on each side or until they are deep golden color and crispy. Drain on paper towels and season with sea salt while they are still hot.
These plantain recipes are perfect for serving with chimichurri grilled skirt steak, rice and beans, or as a snack for your Cinco de Mayo party if you’re having one! For those with a sweet tooth, you can serve them as a dessert with a drizzle of honey and a sprinkle of cinnamon.
What do you guys think of plantains? Do you like them, have you ever tried to cook with them?