Best Smashed Plantains Wolive Oil Garlic Fufu Recipes

Twice-Fried and Mashed Green Plantains (Tostones) image

Provided by Sunny Anderson

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 3

Vegetable or peanut oil, for frying
2 green plantains, peeled and cut into 2-inch pieces
Flaked sea salt

Steps:

In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.

Mashed Plantains with Chorizo: Fufu image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

6 very ripe plantains, peeled and cut into 1-inch pieces
5 cups water
1 cup milk
1 tablespoon ground turmeric
Salt and freshly ground black pepper
Canola oil
2 cups chorizo, small dice, (recommended: Goya)
Mojo, for serving, (recommended: Goya)

Steps:

Put the plantain pieces a pot large enough to hold them, and add water and milk. Add turmeric and season with salt and pepper. Bring to a boil, lower the heat and allow to simmer for 20 minutes. Drain and mash through a ricer.
Lightly coat a separate pan with canola oil. Add chorizo and saute for 5 minutes over low heat. Add pureed plantain and mix well.
Serve with the Mojo.

Mashed Plantains image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 5

2 fully ripe plantains, peeled and halved lengthwise
1/2 teaspoon coarse salt
Pinch of cayenne pepper, or more to taste
1 tablespoon olive oil
Juice of 1/2 lime

Steps:

Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.