BANAN PEZE (CRISP FRIED PLANTAINS)
Salt water is the key to making these golden, starchy disks crisp and salty. Smashed and fried plantains are a popular staple around the Caribbean, where they are called tostones, patacones or, in Haiti, where this recipe comes from, banan peze.
Provided by Roxanne Fequiere
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Slice the plantains crosswise into thick slices, about 1 1/4 inches. (You should get about 5 slices per plantain.)
- In a bowl large enough to hold the plantains, combine the salt with 1/2 cup water and stir until dissolved. Add plantains and set aside to soak for 15 to 20 minutes.
- In a skillet, heat oil over medium-high heat until shimmering.
- Working in batches to avoid crowding, add plantain slices to skillet. (Keep the salt water used for soaking). When all the slices are in, sprinkle in about 2 teaspoons of the salt water. (It may splatter; keep a lid or splatter screen handy.)
- Cook plantains about 5 minutes, turning once, until golden on both sides and just turning brown at the edges. As they brown, transfer them to paper towels to drain.
- On a chopping board, using a broad solid spatula or a tostonera (plantain smasher), press down on each slice to flatten it into a flat round, about 1/4 inch thick and 2 inches wide.
- Reheat the oil over medium heat. Dip flattened plantains in the salt water and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
- Drain on paper towels and serve immediately.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 13 grams, TransFat 0 grams
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