Julie Clark
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Fried Plantains
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How to make tostones, AKA double fried plantains, for a savory snack! This easy recipe gives a Caribbean flair to any meal.
Have you tried our fried banana recipe that we shared last week? That sweet, caramelized fruit is so good over ice cream…give it a try!
Today we’re talking about plantains, which are a member of the banana family, but they are lower in sugar. Plantains are common in the Caribbean and are often eaten more like a vegetable than a fruit.
What are fried plantains?
Fried plantains are just what they sound like….plantains that have been fried! Plantains look similar to bananas, but they don’t have the same flavor. As plantains fry, the edges become crispy and slightly caramelized with just barely a sweet touch of flavor. They are great eaten as a snack or as an appetizer.
Read all about plantains from the Pioneer Woman!
Are fried plantains healthy?
If you are trying to watch your weight, this recipe may not be the way to go. Fried plantains are fried in oil so are high in calories and fat. If you’d like, you could try grilling plantains. That would cut down on the amount of fat in the recipe.
How ripe should plantains be for frying?
You can actually fry plantains in just about any stage of ripeness. When making twice fried plantains (or tostones), you’ll want to use a green plantain. They are great for making plantain chips at this point. And that is how we are using them today!
How to Fry Plantains
- Cut the ends of the plantains and then gently slice a seam of the plantain. With the back of a spoon remove the green tough skin. (You may have to create another slice if it is stubborn).
- Next, cut plantain into 10-12 even chunks.
- Add oil to a pan, until it is about 1 ½ -2 inches thick. (Use a medium pan and work in batches to save on oil.)
- Heat oil over medium high heat (you want hot oil).
- Add in plantains, about 5-6 in a batch. Fry on each side 2-3 minutes or until it’s a slight orange color.
- Remove from heat and with a flat heavy object, like the back of a bowl or mug, flatten the fried plantains.
- Add the flattened plantain back into the oil and cook an additional 1-2 minutes per side or until plantains are a beautiful golden color and edges have become slightly crisp.
- Repeat with remaining chopped plantains.
- Allow double fried plantains to drain in a bowl with paper towels.
- Generously salt plantains while they are still hot.
- Serve while the plantains are still hot with your favorite dipping sauces. We like to use mayo, ketchup (or a mixture of the two!).
How to Make Fried Plantains Sweet
Because we used green plantains to make these tostones, they are not very sweet and are enjoyed as a savory snack.
If you’re wanting to make these fried plantains a little more sweet, dust them with a cinnamon and sugar mixture right after frying. You could also dust them with powdered sugar, or dip them in maple syrup.
What goes with fried plantains?
Tostones are great served as a side to just about any meal! Here are a few of our favorites:
We’ve also used plantains to make a 3 ingredient homemade tortilla. Give them a try!
Fried Plantains
How to make double fried plantains for a sweet or savory snack! This easy recipe gives a Caribbean flair to any meal.
Servings 2
Prep Time 5 minutes
Cook Time 10 minutes
Ingredients
- Cooking oil
- 1 green plantain
- salt (to taste)
Instructions
- Cut the ends of the plantains and then gently slice a seam of the plantain. With the back of a spoon remove the green tough skin. (You may have to create another slice if it is stubborn).
- Next, cut plantain into 10-12 even chunks.
- Add oil to a pan, until it is about 1 ½ -2 inches thick. (Use a medium pan and work in batches to save on oil.)
- Heat oil over medium high heat (you want hot oil).
- Add in plantains, about 5-6 in a batch. Fry on each side 2-3 minutes or until it’s a slight orange color.
- Remove from heat and with a flat heavy object, like the back of a bowl or mug, flatten the fried plantains.
- Add the flattened plantain back into the oil and cook an additional 1-2 minutes per side or until plantains are a beautiful golden color and edges have become slightly crisp.
- Repeat with remaining chopped plantains.
- Allow double fried plantains to drain in a bowl with paper towels.
- Generously salt plantains while they are still hot.
- Serve.
Nutrition
Calories: 109kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Iron: 1mg
These look so good but what are you dipping them in
In Panama, where I lived for 18 months, these are called Patacones. They are my favorite Panamanian food. I love that you’re sharing them.
From,
A Panamanian at heart.