How do you make carribean style fried plaintains?

Answer 1

Use very, very ripe plantains. You might have to put them in a brown paper bag for a week or so. They should be mottled black and the skin should be thin. DO NOT use green ones. Try frying them in 2 Tbs of butter and adding 2 Tbs of brown sugar to caramelize at the end of cooking for yummie sweet plantains. Amazing with ice cream or on coconut rice. Our guest went crazy when we caramelized them and served them over coconut rice during a Caribbean themed dinner.

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Fried Plantain (Tobago)

vegetable oil for frying
2 large plantains, peeled and sliced
Salt and freshly ground black pepper to taste

Heat the oil, using just enough oil to leave a filmy coat on the
bottom of the pan. Distribute the plantain evenly over the whole
surface. Saute, covered, for 6 minutes. Turn with a spatula and
saute, covered, for another 6 minutes. Sprinkle with the salt
and pepper. Serve hot on a warmed plate.

Variations:

When sauteing, add a bit of Scotch bonnet chili pepper, forced
through a garlic press, or a few drops of yellow island chili sauce
to taste.

Cook in achiote oil instead of vegetable oil.

When sauteing, sprinkle with a mild curry powder.

Sprinkle with grated nutmeg to taste.

Add 2 tablespoons concentrated beef stock when sauteing.

Answer 2

This is how I do it. The plaintain doesn't have to be green though. I like mine slightly ripe for a sweet taste. I use regular salt, and not vinegar. if you don't have a plaintain smasher you can just press the plaintain between the bottom of two bowls (with flat bottoms)


2
Green Plaintain
1 cup
Corn or Vegetable Oil
½ cup
Water
1 tbsp.
Lawry’s Seasoned Salt
1 tbsp.
Vinegar
1
Tostonera (Plaintain Smasher)
Peel plaintains and cut into 5 pieces each. Place oil in a deep frying pan on medium heat. In a small bowl, add remaining ingredients and set aside. Place cut plaintains in hot oil. Cook plaintains for 5 to 7 minutes on each side. Remove plaintains and lower heat. Quickly flatten plaintains using a plaintain smasher (Tostonera). Soak flattened plaintains in water mixture and place in oil on medium heat. Turn plaintains on each side until crispy and golden brown. Place fried plaintains on paper towels to remove excess oil. Serve hot.

happy trails ♥!

Answer 3

INGREDIENTS PREP AMOUNT
Ripe plantains cut in half crosswise and lengthwise, peeled 4 each
Oil for frying

METHOD
Basic Steps: Sauté
Heat about 1/2" oil in a skillet over medium heat. Add the plantains, a few pieces at a time and sauté till lightly browned. Turn and sauté the second side.
Remove to a paper towel-lined plate and repeat with the rest of the plantains. Sprinkle with a little salt serve hot.
VARIATIONS
The plantains can be sliced in rounds if you like.
Top the plantains with a little brown sugar or piloncillo if they need added sweetness. Other possible garnishes: crumbled queso fresco or grated Parmesan cheese; sour cream; seasoned tomato sauce.
NOTES
Plátanos fritos are popular in many countries around the world where the plantain is sometimes a major source of starchy calories. It is important to use ripe plantains for this dish (they have black skins). Green plantains will be much too dry.
The Caribbean cook will often use fried plantains as an accompaniment to beef or goat dishes.
In Central America plátanos fritos are often served as part of a large breakfast of eggs, ham and refried beans and topped with a big dollop of crema.
Known as tajadas de plátano in Venezuela, this lightly sweet side dish is an essential component of pabellón criollo.
Nigerians love fried plantains, especially with fish, and call them dodo.

Answer 4

Okay honey, I am not sure what these are called,,but I made them a couple of times, the first time I ruined a pan, but, its best made if your like having a barbecue or an old pan you dont care about....... throwing away afterwards... Okay, you have to get ripe Plantain, and cut off the ends, and cut down the middle to get the pealing off, and drop in very hot grease, until golden brown..... Or, with the barbecue, again, ripe Plantain, throw them on the grill until Black, (peeling and all), and then bring them indoors, to peel over the trash can once they've cooled down a bit, enough to hold them..... The sauce recipe I lost, but if I remember correctly it calls for dark rum, vanilla, nutmeg, and corn syrup, I dont think you'd have to measure any of those above ingredients just make enough to feed all of your guests, or family..... And the sauce is so Yummy, on top of those Plantains!! You can also look for the correct sauce, for the Plantains, on www. foodnetwork.com.... Good-Luck, and Here's wishing You & Your's a Wonderful , Happy, Safe Peaceful & Prosperous New Year!!! Happy Eating to you & yours!!!! Smile!!!

Answer 5

FRIED PLANTAINS
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow.

Can be prepared in 45 minutes or less.


4 firm-ripe plantains*
vegetable oil for deep-frying

*available at Hispanic markets and some specialty produce markets and supermarkets




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

Answer 6

Fried Plantains

INGREDIENTS
1 quart oil for frying
2 plantains
DIRECTIONS
Preheat oil in a large, deep skillet over medium high heat.
Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
Fry the pieces until browned and tender. Drain excess oil on paper towels.

Answer 7

I WOULD LOVE TO KNOW MAYBE BOTH OF US WILL GET A RECEIPT.