Crispy Twice-Fried Plantains
Delight in these mouthwatering Crispy Twice-Fried Plantains, a treat your family will love as a savory snack or side dish. Green plantains, when fried and pressed twice, transform into golden rounds that are crispy on the outside and tender on the inside. Perfect for dipping in your favorite sauces or enjoyed plain, they are a versatile recipe that pleases all ages. The combination of garlic-infused water and the perfect frying technique makes these plantains a truly irresistible choice for lunch or snacks. My 8-year-old daughter can't resist them, and with the added crunch of twice frying, they're always a hit at our family gatherings! Don’t be intimidated by the steps; with a little patience, you'll create a delicious snack that everyone will adore.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
green plantains
2 (large, peeled and sliced into 1-inch rounds)
cold water
4 cups (for soaking)
salt
1 teaspoon (plus more for sprinkling)
garlic clove
1 (crushed)
peanut oil
1 cup (for frying)
Instructions
1
Start by cutting off both ends of the plantains and make a shallow slit along the natural ridges of the skin.
2
Carefully peel the skin off, using a knife if necessary to help loosen it.
3
Slice the plantains into 1-inch rounds and place them in a bowl filled with cold water, adding the salt and crushed garlic. Let them soak for 30 minutes to enhance flavor.
4
In a medium-sized pot or frying pan, heat the peanut oil to 325°F (165°C).
5
Once hot, drain the plantain slices and pat them dry with paper towels.
6
Fry a few rounds at a time for about 5 minutes, turning occasionally until they are golden, not brown, and tender when pierced with a knife.
7
Remove the fried slices and place them on paper towels to drain. Allow them to cool for about 1 minute.
8
To shape the plantains, place a cooling slice between two pieces of waxed paper on a cutting board. Using a mallet or rolling pin, gently press down to flatten each slice to about 1/3 inch thick and 2 inches in diameter.
9
Once all the slices are flattened, heat the oil to 375°F (190°C).
10
Refry the pressed plantain slices in batches until they turn golden brown and crispy, about 3 minutes. Keep an eye on them to ensure they don't burn.
11
Finally, drain the fried rounds on paper towels, sprinkle with salt to taste, and serve warm. Enjoy your Crispy Twice-Fried Plantains!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Twice-Fried Plantains?
Crispy Twice-Fried Plantains are savory snacks or side dishes made from green plantains that are fried once, flattened, and then fried again to achieve a golden, crunchy exterior and tender interior.
What type of plantains are best for this recipe?
You should use large green plantains for this recipe to ensure the correct texture and savory flavor.
How do I properly peel a green plantain?
Cut off both ends and make a shallow slit along the natural ridges of the skin, then use a knife to help loosen and peel the skin away.
What size should I cut the plantain slices?
The plantains should be sliced into 1-inch rounds before the first frying stage.
Why is it necessary to soak the plantains in water?
Soaking the plantains in water infused with garlic and salt enhances their flavor before they are cooked.
How long should the plantains soak in the garlic water?
The plantain slices should soak in the cold water mixture for 30 minutes.
What are the ingredients for the soaking liquid?
The soaking liquid consists of 4 cups of cold water, 1 teaspoon of salt, and 1 crushed garlic clove.
What type of oil is recommended for frying plantains?
Peanut oil is the recommended choice for frying these plantains.
What is the oil temperature for the first fry?
For the first fry, the oil should be heated to 325 degrees Fahrenheit or 165 degrees Celsius.
How long do you fry the plantains the first time?
Fry the rounds for about 5 minutes, turning them occasionally.
How can I tell if the plantains are done with the first fry?
They should be golden in color (not brown) and tender when pierced with a knife.
What should I do after removing the plantains from the first fry?
Place them on paper towels to drain and let them cool for approximately 1 minute before pressing.
How do I flatten the plantains?
Place a slice between two pieces of waxed paper and gently press down with a mallet or rolling pin.
What are the dimensions of the flattened plantain?
Aim for the flattened slices to be about 1/3 inch thick and 2 inches in diameter.
What is the oil temperature for the second fry?
For the second fry, the oil temperature should be increased to 375 degrees Fahrenheit or 190 degrees Celsius.
How long is the second frying process?
The second fry takes about 3 minutes, or until the slices are golden brown and crispy.
How do I prevent the plantains from burning during the second fry?
Keep a close eye on the plantains during the 3-minute refrying process and work in batches.
What is the final step before serving?
Drain the fried rounds on paper towels and sprinkle with salt to taste while they are still warm.
Is this recipe suitable for vegans?
Yes, these twice-fried plantains are vegan-friendly.
Can children enjoy this snack?
Yes, this is a family-friendly recipe that is popular with children, including the author's 8-year-old daughter.
What are some serving suggestions for these plantains?
They can be served plain, with salt, or paired with your favorite dipping sauces.
Do I need to dry the plantains after soaking?
Yes, it is important to drain and pat the plantains dry with paper towels before placing them in the hot oil.
What category of food does this recipe fall into?
This recipe is categorized as a snack or a savory side dish.
How many plantains are used in this recipe?
The recipe uses 2 large green plantains.
How much oil is required?
You will need 1 cup of peanut oil for frying.
Why is peanut oil used?
Peanut oil is specified for frying because of its suitability for high-heat cooking and flavor profile.
Can I prepare these for a gathering?
Yes, these are described as a hit at family gatherings.
What texture should the finished plantains have?
They should be crispy on the outside and tender on the inside.
Is the garlic flavor strong?
The garlic provides a subtle infusion of flavor because it is added to the soaking water rather than fried directly.
What if I don't have a mallet?
A rolling pin can also be used to gently press and flatten the plantain slices.