IMAGE PLANTAIN RECIPES
RIPE PLANTAIN RECIPE - HOW TO EAT PLANTAINS
You may have seen plantains before in the tropical fruit section of your grocery store. Here's how to eat plantains, how to peel them, and more about the fruit.
Provided by Meseidy Rivera
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 3
Steps:
- Thinly slice plantains into chips with a mandoline. Soak in a bowl of salted cold water for 30 minutes.
- Heat oil in a 5-quart heavy pot over moderate heat until a deep-fry thermometer registers 375°F.
- Drain plantains and pat dry. Working in batches, fry the chips, agitating them with a fork so they don’t sick together. Fry for 30 to 45 seconds or until golden. Using a slotted spoon, transfer to a plate lined with paper towels, sprinkle with salt and granulated garlic.
- Let cool and serve. Can be stored in an airtight container for up to 4 days before they start to get stale.
BANANA FRITTERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Soon after I made these fritters for the first time, my husband began requesting them on a regular basis. I also like to serve them to overnight guests as a sweet breakfast treat. —Laurel Cosbie, Palm Desert, California
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 16 fritters.
Number Of Ingredients 9
Steps:
- In an electric skillet or deep-fat fryer, heat oil to 375°. In a bowl, beat eggs, milk and oil. Combine flour, baking powder and salt; stir into egg mixture until smooth. Cut bananas into quarters (about 2 in. long). Dip each banana piece into batter to coat. , Fry banana pieces, two to three at a time, until golden brown. , Drain on paper towels. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 124 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 190mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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We had clam fritters every time we went to Rhode Island. I looked for a recipe and finally found this one. Now we have them whenever we want.
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- In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.
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We had clam fritters every time we went to Rhode Island. I looked for a recipe and finally found this one. Now we have them whenever we want.
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Reviews 4.2
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- In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.
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