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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.
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.
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