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Fried Plantains Recipe

Fried Plantains

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Average Rating:

Total Reviews: 56

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  • on October 20, 2012

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    Loved the bit of tart, almost apple-like. My kids at first turned their noses up to it until my more adventurous middle son gave one a go. A few scant minutes later, they were gone. We've never had them before, so we sprinkled a bit of powdered sugar on top for a slight sweetness boost

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  • on August 20, 2012

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    I am Latina and this is exactly the way I make them. Making them this way makes the plantains light and crunchy. We call them "Patacones" in my country.

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  • on May 01, 2012

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    This was a really good recipe. I've never made fried plantains before, so I was nervous, but these turned out great. My hubby said he liked them better than fried sweet potatoes and he LOVES sweet potatoes!

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  • on October 15, 2011

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    Very easy to prepare and outstanding flavor. My Puerto Rican buddy's mother said they were as good as hers and the soaking them in garlic salted water is a good trick. I used peanut oil which I think lends an extra flavor as well. I thought they were outstanding with a touch of garlic flavor. They basically taste like a fried potato. Well done Alton.

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  • on February 01, 2011

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    These are delicious! They are super easy to prepare but there are some steps, so be prepared. I partially cooked these and then finished the last fry process right before dinner was ready and they came out great. Don't let them soak in the water for to long because they can start to fall apart. I soaked them for about a minute then removed from the water and let them sit on a paper lined cookie sheet and placed paper on top to fully soak up the extra liquid. That's when I let them sit for about 15 min. or so till I was ready to fry again. The garlic flavor was perfect. I will make these again! Thanks Alton!

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  • on January 10, 2011

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    I could not stop eating these. My plantains were a little ripe so smashing them half way through the frying process proved a bit of a challenge but they were still delicious. I'm not sure how big a difference dipping them in the salt-garlic water mixture actually made though. Will try to cut out that step next time and see if they are still as good. I also sprinkled sea salt on them when they came out of the oil.

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  • on June 13, 2010

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    I saw the episode on TV the other night and was dying to try it. This is one of my daughter's favorites. I found some nice plantains which were pretty green...perfect for this recipe. I'm very pleased with the results of the short bath. Much more flavor and I didn't need to salt them as much in the end. I can't wait to make them for my daughter when she comes home.

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  • on June 13, 2010

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    i've gotten other recipes from Puerto Rican friends, but I think the 1 minute soak brings it to another level! I only use plantains that are VERY ripe; almost totally black. It gives it an extra sweetness, which with the garlic, oil and salt is just divine.

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  • on June 10, 2010

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    For making fried green plantains, you need fry them twice in the oil. The firt time, its just a little bath. then you smash them and they become flat and round. Just about then, you fry them again till they are crunchy.
    No garlic, special salt, or water. Just regular salt on the top as if they were chips or french fries.
    Hope you enjoy them!

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  • on April 23, 2010

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    Grew up eating tostones...this is the first recipe by an American that comes close to my mom's. Like the touch of garlic by adding it to the salt water...delicious.

    To those that are saying this is not a "traditional" recipe....what is? My mom has ALWAYS dipped the plantains in salt water before frying them again. This is the first time I hear that this practice isn't "traditional" or "latin." Just because your grandma didn't make it that way does not make it wrong. Good grief.

    If your plantains are mushy from dipping it in the water its because they are too ripe. If you want to fry them this way the greener the better :

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