Best Twice Cooked Plantains Recipes

TWICE FRIED PLANTAINS

Steps:

• Cut off the ends of the plantain, then use a small knife to cut a slit along their natural ridges.
• Pry the skin loose, using a knife if necessary, and then pull it off.
• Cut the plantains crosswise into 1" rounds.
• Place them in a bowl with the water, salt, and garlic for 30 minutes.
• In a medium sized pot, or frying pan heat the oil to 325 degrees.
• Drain the plantain slices and pat with a paper towels.
• Fry a few rounds at a time, turning them occasionally until golden, not brown, and tender when pierced with a knife, about 5 minutes.
• Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
• Place the fried slices one by one between two pieces of waxed paper on a cutting board.
• Gently press each slice with a mllet or rolling pin into rounds approximately 1/3" thick and 2" in diameter.
• When all the slices are pressed, heat oil to 375 degrees, then refry the slices until golden brown and crispy on the outside, tender on the insdie, about 3 minute Drain the rounds on paper towel and sprinkle with salt, enjoy!.

PATACONES RECIPE: TWICE-FRIED PLANTAIN WITH AJI SAUCE

Steps:

• Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles.
• Place the plantain slices in a bowl with 1/2 teaspoon salt and 4 cups water to soak for 1 hour.
• After soaking, peel the plantain slices . If the peel does not come off easily, make a slit through the skin with a sharp knife, then peel it off. Place the peeled plantain slices on paper towels and pat dry.
• In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F.
• Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Work in batches if necessary and drain on paper towels.
• Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick.
• Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.
• Serve plantain warm with aji sauce for dipping.

TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)

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.

TWICE COOKED PLANTAINS

Steps:

• Preheat oven to 400 farenheit.
• Bring the broth or water to a boil in a large pot.
• Add a little garlic salt and then the peeled plantains.
• Reduce the heat to medium and simmer for 15 minutes or until very tender, then drain.
• Place the plantains between 2 sheets of plastic wrap and flatten to thickness or 1/4" with a meat pounder or rolling pin.
• Remove top sheet of plastic wrap and brush the tops with half of the oil.
• Invert onto nonstick baking pans and remove the other sheet of plastic.
• Brush the tops with remaining oil.
• Bake for 15 minutes, turning once with tongs, or until crisp and golden brown.
• Sprinkle with garlic salt& black pepper if desired.