Making plantains is so easy it doesn't even require a recipe—it's all in the technique. I learned this one from my highschool best friend who's Puerto Rican. Akin to the double-fry method used for french fries, the slices are cooked in hot oil once until just before they become pale golden. I generally use canola oil since it's lighter and doesn't impart any flavor, but recently gave it a go with extra virgin oil and had equally delicious results.
They're then smashed thin using a tostonera (see pic 1). When I first started serving them up years ago, I'd use an empty wine bottle and give them a whack between two sheets of paper towels. Now I use the tostonera I got at the local Met Food for $2.
After you smash the plantains, fry them again for a couple of minutes on each side until they're deep golden and crisp. Drain on a paper towel-lined plate and season with salt. Serve hot.
Ah! It's the smashing part I never got.
Posted by: Erin Patterson | 03/24/2009 at 09:50 AM
I think they still sell them at Met and maybe even Fairway. Check next time you're there (or you can always come here for dinner!).
Posted by: Jennifer Perillo | 03/24/2009 at 10:39 AM
Mmm, those look delicious! Isn't it somewhat traditional to serve them with mango chutney (in some culture???)? I have had them like that and it's yummy!
Posted by: Vanderbilt Wife | 03/24/2009 at 10:47 AM
Plantains are traditional in many Latin American and Carribean cultures, so yes chutney is commonly served with them. Hope you enjoy this recipe.
Posted by: Jennifer Perillo | 03/24/2009 at 11:38 AM