Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.
INGREDIENTS
1 cup 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
2007-01-14 15:16:03
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answer #1
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answered by jubbie91 2
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These are two of my favorites.
Green plantain Pancakes
* 2 plantains (green), peeled and grated
* salt and pepper to taste
* cilantro or parsley for garnish
* 2 cups canola oil
* 1/2 cup horseradish sauce
In a large frying pan, heat the oil. In a separate dish mix the grated plantains with the salt and pepper. Taking about a spoonful of the grated mixture, squeeze the water out and make into small patties or pancakes. Place in the hot oil. Let them cook for a few minutes, turning to ensure all sides are golden brown. Remove from oil and place on a paper towel to dry.
BBQ Sweet Plantains
* 4 very ripe plantains (black), peeled
* 1/2 cup of seasoned (cooked) ground meat, for stuffing
* 4 slices of white cheese and
* 4 strips of guava, for stuffing
On a hot grill, place the peeled plantains for about 7 minutes, turn and grill for 7 more minutes so that each side is cooked evenly. Once golden brown, use a small knife to slice the plantains lengthwise down the middle. Stuff them with cheese and guava or with the cooked ground meat. Put the plantains back in the grill for 2 more minutes or until the cheese is melted.
2007-01-15 00:18:48
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answer #2
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answered by Anonymous
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Try making tostones, which are, in a nutshell, the twice fried plantains. Cut plantains crosswise into 1-inch-thick pieces and fry in oil over moderate heat until golden (about 2-3 minutes per side). Remove from the skillet to a paper towel (to drain excess oil) and cool slightly. Then flatten plantains to 1/4-inch thick (I used a spatula for this) and fry again until golden brown.
I tried this recipe once and served it with the black bean, corn, pepper and tomato salad. Bon Appetit!
2007-01-14 23:52:41
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answer #3
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answered by Jelena V.P. 1
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Tostones (Double Fried Plantains)
1 large green plantain
Goya Corn Oil for frying
Salt
1. Peel plantain, cut into diagonal slices, 3/4 inch thick. Deep fry on both sides in hot oil (375° F) until tender, but not crusty. Remove and drain in paper towel.
2. Cover with wax paper, press down with palm of hand to flatten.
3. Deep fry again until crusty and golden on both sides. Drain on paper towel, season lightly with salt and serve hot. Serves 4
2007-01-16 22:24:04
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answer #4
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answered by Swirly 7
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Here's a batter recipe for you to make Banana fritters.Make sure the bananas aren't too ripe.They are really nice.
1 - 2 cups riceflour
2 tbsp corn flour
2 tbsp corn starch
3 tsp of brown sugar
a pinch of salt
1 cup water
a drop of yellow food colouring (optional)
Oil for deep frying
1. Mix riceflour,corn flour & corn starch in a big bowl.Add a pinch of salt & brown sugar.Mix thoroughly.
2. Add a drop or two of yellow food colouring (if prefered) to the cup of water.
3. Slowly add water to the flour mixture and stir to get a thick batter.
4. Peel and slit bananas lengthwise.Dip in batter and make sure it's nicely covered.
5. Heat enough oil in a wok or frying pan on medium fire.
6. When oil is hot, slowly place battered bananas into wok.
7. Fry about 2 - 3 minutes or till golden brown.
8. Place them on a plate with serviette/paper towel to drain excess oil.
* The corn flour makes it crispier & the corn starch makes the batter stick better to the bananas.You can also try serving them with vanilla ice cream & maple syrup,really yummy.Good luck!:)
2007-01-14 23:26:44
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answer #5
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answered by Oreo 2
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Collard greens have been cooked and used for centuries. The Southern style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig's feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking .
2007-01-14 23:40:25
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answer #6
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answered by ChristianNanny 3
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It is recommended that you treat them like a vegetable. Steaming is good. My favorite is to slice them at an angle, sprinkle a very small amount of kosher salt on them, like maybe five to ten flakes per slice, then pan fry or saute them in butter and olive oil.
2007-01-14 23:15:39
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answer #7
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answered by Uther Aurelianus 6
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peel the plantain and slice it down into thin slices. fry in oil not a lot of oil though because they will turn mushy. let them fry until brown on one side then turn and brown the other side.
2007-01-14 23:12:11
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answer #8
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answered by sandydeedum1tx 2
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saute them in oil.
2007-01-14 23:10:36
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answer #9
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answered by Chef Mark 5
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Dunno, but when it cooks, call me please!!!
2007-01-15 09:09:48
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answer #10
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answered by JiveSly 4
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