Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Fried Green Plantains

Share

Lobo
Moderator
Moderator

Posts : 18024
Thanked : 882
Join date : 2013-01-12

Fried Green Plantains

Post by Lobo on Sat Jan 23, 2016 5:42 am


Fried Green Plantains

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
These delicious green plantain fritters are enjoyed throughout Latin America. Some are thick and some are paper-thin, but patacones or tostones are among the most important foods to home cooks and restaurants alike. Although fried twice (once to cook and soften, and once to ensure they are golden and crisp), the fritters are very easy to prepare. They can be made ahead of time (after being flattened) and frozen for up to 3 months. Serve the plantains alongside ropa vieja, a Cuban stew made with shredded meat (see related recipe at left).



  • Printer Friendly Version






  • 7

Ingredients:


  • 2 green plantains
  • 3 cups canola oil
  • Salt, to taste

Related Recipes


  • Ropa Vieja with Fried Plantains >

Directions:

To peel the green plantains, slice the ends off with a knife and make a lengthwise cut from one end to the other of the plantain skin. Remove the rest of the skin from the plantain. Slice the plantain into chunks 1 to 1 1/2 inches wide.

To precook the plantains, in a sauté pan over medium-high heat, heat the oil to 325°F on a deep-frying thermometer. Reduce the heat to medium, add the plantain chunks to the oil and deep-fry for 3 to 4 minutes. Using a slotted spoon, transfer the plantains to a paper towel-lined plate.

While the plantains are still warm, flatten them with a wooden press or a heavy fry pan. Place an opened plastic bag over your wooden press or on your counter, put each plantain chunk inside the bag, and smash it with the top of the wooden press or with the pan.

To finish cooking the plantains, reheat the oil over medium-high heat to 350°F. Add the plantain chunks and deep-fry until lightly golden, about 2 minutes. Transfer the plantains to a paper towel-lined plate and sprinkle them with salt. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Essentials of Latin Cooking, by Patricia McCausland-Gallo, Deborah Schneider & Beverly Cox (Oxmoor House, 2010).

    Current date/time is Fri Dec 09, 2016 1:56 am