Twice Fried Green Plantains
A snack that is very easy on the wallet, so it is recession-proof. It's one of the many reasons I like it so much. And it's delicious...
A snack that is very easy on the wallet, so it is recession-proof. It's one of the many reasons I like it so much. And it's delicious...
This is one tasty appetizer that is very common and is an essential snack and side dish shared by all the Caribbean islands and the Latin countries.
Difficulty: Easy
Equipment:
Heavy-based frying pan
Ingredients:
1 green plantain
Canola Oil (1liter)
2 tbs apple cider vinegar
Sea salt to taste
Method:
Approach this recipe the same you would for good crispy French fries; using the French method for blanching.
Peel green plantain first, then slice into ½ inch thick round or angular (do not rinse).
Use 1 liter Canola or vegetable oil in a cast iron or skillet for 3 minutes on medium heat.
Gently slip one by one into the hot oil. Fry until golden or fork tender 2-3 minutes.
Remove and drain excess of oil on paper towel.
Immediately after, using a meat pounder or any flat surface item, press down gently on each plantain (do not smash).
For tender and crispy plantains pour warm water onto a bowl with salt to taste, add 2tbs of white apple cider vinegar.
Soak all plantains in water for just 1 minute.
Turn the stove back to medium high, this time slip plantains into hot oil and fry until golden brown about 2-3 minutes.
To enjoy crispy savory green plantain; it is best when served hot, or immediately after frying.
For the Presentation:
Note: 1 green plantain makes approximately 6-7 fried plantains.
Slice at an angle or just cut straight.
For decorative plantains:
Repeat the same technique only this time use a cookie cutter to create different shapes, then fry.
