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Fried Plantains
Recipe courtesy Alton Brown, 2003 Show: Good Eats Episode: Going Bananas Overall User Rating: 
See this recipe on air Wednesday Aug. 13 at 8:30 PM ET/PT. |
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Best ever
07/13/2008 at 08:29pm
User: Gavin from Benicia, CA User Rating:
Fantastic recipe. These are super light and crispy. Alton does it again.
Yeah its good!
07/13/2008 at 12:35am
User: Marinela from WEBSTER, TX User Rating:
I really enjoyed these very good and wasnt hard to do at all luv ya AB oh by the way you DONT come off as arrogant. Lets face it you rock!
Not authentic method
06/21/2008 at 02:09pm
User: Susana from Miami Lakes, FL User Rating:
Although I love all that Alton proposes, his methods for frying plantains are way off. Not only do you not need to create a production line of pans, and plates, and towels, the process was incorrect. To fry "tostones" you must start the first fry with cold oil and let the oil heat up and gradually brown the plaintain. This way it does not absorb so much grease. Then you remove the plaintains, turn the oil up to HIGH heat, mash the plaintains and but back in HOT oil to fry a second time. That is how then turn out crispy and not so greasy. After they are toasty and crispy, you pull them out of the oil, and place on paper towels to drain. Sprinkle with salt and/or serve with a mojo dipping sauce of garlic, onion and olive oil. That's it!
Good, but a lot of Work
06/08/2008 at 08:48pm
User: Danielle from Sun City, AZ User Rating:
These were good. We discovered plantains in Jamacia and wanted to try them at home. This recipe was different then we had before, but still good. Even the kids liked them. But I only rated it three stars because they are a lot of work for something that tastes basically like a french fry. Try it though -- it's kinda fun!
Wow
05/13/2008 at 08:06pm
User: Jasper from Cedar Grove, NJ User Rating:
Excellent texture and flavor. I can say once and for all that the middle-of-the-fry soak DOES make a difference. I had 3 plantains and I prepared them all the same way, except for the soaking part. One plantain was just fried twice with no garlic water soak; one had a long pre-fry soak; and one had the mid-fry soak as Alton Brown suggested. The mid-fry soaked plantains had a significantly tastier (garlicy) outcome. The pre-soaked plantains were good, but not so garlicy. The unsoaked plantains were good, but not garlicy at all. Will do again -- with the mid-fry soak!
Yum!
11/14/2007 at 05:32pm
User: Chelsea from Buffalo, NY User Rating:
These are wonderful! I didn't think the garlic would flavor them, but it did! I suggest using plenty of salt. I also squeezed some fresh lime juice on them when they were finished! They tasted great!
Just back away from the plantains!
11/11/2007 at 10:07am
User: Robin from Medford, OR User Rating:
I just saw your banana episode. Are you trying to make tostones, Alton?! Honey, please.....First of all, you use GREEN plantains always(I see you corrected that on your recipe). The greener the better. And wear gloves when you peel them or your hands will have nasty brown stains for days. Second of all, you are supposed to use VINEGAR not water to dip them in before the second fry. That way they puff up a little. Serve with a mojo dip (ask Ingrid) on the side. Arrogance does not become you.
great
07/14/2007 at 09:21pm
User: MARY from St Petersburg, FL User Rating:
My plantains turned out great! We grew our own and mine weren't green, but also not blackened when I picked them. Followed the recipe. These were best ever.
pretty tasty
04/02/2007 at 04:43pm
User: andrew from arlington, VA User Rating:
not as good as miami, but...
No more potatoes
12/31/2006 at 09:14pm
User: Tina from San Jose, CA User Rating:
Somehow elegant, once you've had these, they'll take the place of many of your potato dishes - an incredible surprise for brunch or dinner side.
good BUT better w/ SUGAR minus salt and garlic.
12/06/2006 at 11:44pm
User: Anonymous User Rating:
i've tried this. tasted good. but you want to know what's better? i messed around w/ this after i tried it and what i did the next time was just follow his directions minus the garlic and salt...and instead at the end covered it w/ sugar. YUMMY. you've gotta try it w/ sugar!
very nice
09/29/2006 at 03:50pm
User: joshua from eightmile, AL User Rating:
try useing brown surgar for a hartyer taste
Delish - if you follow the directions
09/05/2006 at 07:33pm
User: Michael from Duncannon, PA User Rating:
These are great - even better when made by someone who knows the tricks - e.g. keeping the oil at the right temp. They are surprisingly sweeter than you'd think but still plenty salty.
Deliciously delicous
08/21/2006 at 11:40pm
User: Nick from Lincoln, NE User Rating:
I've never had plantains before, but these were really good. Not the same cold though. I did the water soak before the 1st frying and it didn't turn out as mushy.
Plantains
08/17/2006 at 07:44pm
User: Karla from Jacksonville, FL User Rating:
I've been eating these my whole life but had never tried putting them in water with garlic before refriying, but seems like a good idea.Instead of putting salt before eating them try adobo that's how they are eaten in Puerto Rico and Dominican Republic which is where they originated and it gives them a delicious taste.
Interesting
08/10/2006 at 11:43pm
User: Tanya-Tanassa from Charlottesville, VA User Rating:
Being from Jamaica, we fry plantains ALL the time. However, it is important to note that the method Alton has described is for only slightly ripe plantains. When they are already ripe, you just fry them once until golden brown and delicious. My personal preference is for what we call 'turn' plantains (not fully ripe). I make them all the time, but skip the soak in water in between fryings. They are wonderful, definitely addictive, but should be eaten quickly. Just like french fries, not nearly as good when cold.
Yummy
07/10/2006 at 10:04pm
User: Anonymous User Rating:
This is great! It is better than the ones we get at Cuban Restaurants!
beautifully good
04/26/2006 at 06:04pm
User: Jacqui from Lansdowne, PA User Rating:
You chef`s are the best,You come though for me always,Thank you much.Jacqui
I made these so many times.
02/01/2006 at 07:38pm
User: Chris from MIDDLE VILLAGE, NY User Rating:
I made these so many times. They are a traditional latino staple to a good meal. In spanish they are called "tostones". Many Puertoricans and other latin cultures make them. Our family don't do this we don't soak them in water usually you mash them and put them back into the oil. Also you must eat them quickly or keep them warm because they dry out.
i did mine a bit differently
01/27/2006 at 02:08am
User: nick from new lenox, IL User Rating:
I had NO previous experience with plantains but after seeing this show i went a gave it a shot. All I did was peel, slice and par-fry. I removed them from the oil to rest, smashed them down and refried them without any soak whatsoever. The only seasoning I gave them was that I sprinkled kosher salt over them after the second fry and they came out incredibly good. What I found out too is that if you smash the plantains into the grate they are resting on after the first fry so that they push through the grating slightly, the extra suface area gives you even more crisp on the second fry.
Fried platains
12/22/2005 at 08:07pm
User: Rafael from Pembroke Pines, FL User Rating:
Haven't tried them yet.
Even better for a desert item!
12/02/2005 at 01:50pm
User: Shawn from Kingman, AZ User Rating:
I took the recipe, minus the garlic bath, and sprinkled with powdered sugar. The recipe is easy and delicious. I will be making this again!!
Something New?
08/15/2005 at 02:47am
User: AMANDA from Cape Canaveral, FL User Rating:
Is soaking the plantain in salted water after 1st fry new? Well, I have been making these since a little girl & its not that dramatic that its very dangerous to soak plantains. We Puertorricans usually soak them in water with ADOBO, salt, or garlic before 1st fry and then we season them again! YUMMYY!!! This was a good try!
Good, but....
08/08/2005 at 04:03pm
User: Anonymous User Rating:
Being married to a Latino I've made these several times. While the recipe is basically the same, we do not dip into salted water after the first fry. I tried this method and they came out "mushy". An alternative to this method is to soak them before cooking in salted water with crushed garlic. The longer you soak the more flavor is absorbed into the plaintain. Then you can fry them as directed in this recipe, just don't "re-dip" them after the first fry.
Not-original
06/14/2005 at 04:24pm
User: Cristina from San Jose, CA User Rating:
This is not the correct way to fry plantains. In Central America or any Hispanic country that frys plantains for that matter, people NEVER EVER put plantains in water to soak, dry and them fry them. It is dangerous. You peel, cut, fry in hot oil when golden brown you drained the excess oil in paper towels, period! Plantains are delicious and go with a variety of foods just this recipe is not correct. I wouldnt try it...keep searching.
Surprised the natives!
04/21/2005 at 09:45am
User: ERIC from FIndlay, OH User Rating:
I went to Grenada for a trip and made this. The natives thought I was NUTS! When I presented them with the finished product, they were stunned. Great recipe. (Works with other banana like fruits, such as rock figs.)
A big hit with me
03/06/2005 at 09:43pm
User: DAVID from Fairfield, TX User Rating:
This is a wonderful side dish recipe. While the main dish is cooking this one gets the attention. I tasted the hint of garlic and loved it, but it was very subtle and can be skipped.
Very tasty...hard to stop eating
01/04/2005 at 12:39pm
User: CRAIG from san ramon, CA User Rating:
These are adicting and hard to stop from eating. As another said, they almost didn't make it to the table. The only thing is, I think that squishing them and soaking them did nothing but make them fall apart and make the process more difficult. I might just cut them up like french fries next time and eliminate the squishing and soaking.
different
11/21/2004 at 07:26pm
User: CHRIS from mchenry, IL User Rating:
My mother and daughter enjoyed them.
Awesome & Simple
11/10/2004 at 07:25pm
User: JOHN from Altamonte Springs, FL User Rating:
Make this dish right now and serve it up with some ketchup (even though you won't need it, but I do enjoy ketchup).
Absolutely Excellent
10/06/2004 at 08:52pm
User: DAVID from Hemet, CA User Rating:
Very tasty. I've had them fixed several different ways, but I do believe this is the new favorite.
What about the garilc?
09/19/2004 at 05:12pm
User: MICHAEL from Chandler, AZ User Rating:
This was a very easy recipe, and the results were excellent. Although, I am still wondering why I crushed 3 cloves of garlic.
Plantlicous
09/16/2004 at 06:07pm
User: MIKE from scranton, PA User Rating:
Very good, maybe even healthy... nethermind. I was kinda iffy on the tase my self but guests loved it.
They are like soooo good
07/28/2004 at 11:35pm
User: Anonymous User Rating:
I thought they were easy to make and tasted great too. I'm gonna make these again some time. =D
Easy and delicious!
07/12/2004 at 07:58pm
User: CASSANDRA from Charlotte, NC User Rating:
I made these for a cookout recently. Big hit! So easy and irresistable. I good barely save them for the table - people kept coming by for a taste. High recommended!
07/11/2004 at 06:33pm
User: Anonymous User Rating:
05/30/2004 at 07:57pm
User: Anonymous User Rating:
An unexpected hit.
05/26/2004 at 03:42pm
User: JENNIFER from Santa Rosa, CA User Rating:
I never had plantains before. But with insperation from Good Eats, I had to try them. They were easy to make. And were light and crispy. At first I thought they would be sweet because they were like a banana. But they tasted like a cross between a potato pancake with the crunch of a potato chip. Even my mother liked them. A perfect treat for everyone. Try them at your next party as an apetiser.