Fried Plantains

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings as a side dish
Level:
Intermediate

Ingredients
  • 2 cups water
  • 3 cloves garlic, smashed
  • 2 teaspoons kosher salt, plus extra for seasoning
  • 1 1/2 cups vegetable or canola oil
  • 2 green plantains
Directions

Combine water, garlic and salt in medium size glass bowl and set aside.

In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.

Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.


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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
    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.
    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!
    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.
    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!
    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.
    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.
    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.
    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!
    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 :)
    Amen! I'm more concerned with people putting powdered sugar on it....
    I've never made fried plantains before, made the error of purchasing plantains that were slightly ripe and they still came out awesome. I also wished I had seasoned them at the end, but beyond that they were delicious and will become a staple on taco night! I should also mention that my 2 year-old loved them, something that doesn't happen often.
    I love Alton, normally, but the suggestion to soak the plantains in water was totally off. All of the ones I soaked came out mushy. I just fried and smashed the rest and sprinkled with a little cayenne and salt.
    these were outstanding! i had never tried plantains before, so was a bit nervous how they would 'smash'... but it was simple and the second dip in the oil was spot-on as far as crisping goes. i don't really care if this is the 'traditional technique' or not.... it works!
    Great Recipe! I've been frying up traditional Tostones for years and this was a great new twist on a favorite snack food. I'll be including the mid-fry soak in all future plantain frying endeavors. To those of you that bashed Alton's recipe and insulted him; I would like to say that a well-educated and well-traveled chef such as Mr. Brown surely knows the origin of the dish and how it is traditionally prepared. You may notice that he called his dish simply "Fried Plantains" and not "tostones"; I'm sure in an attempt to avoid angering people such as yourselves. But there is no one correct way to prepare any ingredient. Any chef or good cook knows that great food is the result of experimenting with ingredients while using proper technique, which Alton has clearly done here. Maybe next time you should try approaching a recipe with an open-mind; and who knows, you might even learn something.
    A keeper!
    Wow, I think AB has hit on a nerve when it comes to tostones methodology. lol. I was introduced to plantains through my husband, who is from W. Africa. Where he comes from it's called kelewele, and it is common practice to soak them in salt water before frying. We've never tried the smashing or garlic before, but I liked the final outcome. Takes a little more prep work than I'm used to, but it's still good nonetheless. Usually I am skeptical when someone tries to recreate a traditional dish but this did come out well. Thanks for a great fried plantain recipe AB! ;)
    The method Alton Brown use for frying plantains is not only way off, but ridiculos, in addition he did not give the plantain recipe a name - ... Alton, it is called in the Latin countries or Latin World -TOSTONES- In addition the greener the plantain the less oil it will soak up, and there is no need to dip it or soak it in water etc.
     
     To turn plantain into "Tostones" you must start by peeling the very green plantain and cutting them up about one inch thick. First fry the plantain in oil at medium heat untill the plantain are lighly brown. This way it does not absorb so much grease. Then you remove the plaintains, turn the oil up to HIGH heat, mash the plaintains with our famours Tostonera - if you do not have one use the bottom of a heavy drinking glass or the bottom of a wine bottle- and put them back in HOT oil to fry a second time. That is how they 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 and garlic, you can also serve them with Mojo sauce made up of garlic and olive oil.
     
     3-27-09
     NewYork
     
     OLGA
    fun to make and so good!
    I live in a Latino country (Puerto Rico) and Alton is frying appropriate albeit with more science than typically required once you practice. I have seen many versions of preparing 'tostones' and people have their preferences. Dipping the tostones in salted water (garlic does help) is a common practice. Typically, people like them thin and crispy. Try the tostones with fried porkchops, roasted chicken, stew (carne gisada) and use them as a replacement to potato dishes. If you have the means, slice thin plaintains to the size of potato chips and fry them like potato chips and you will have platanutres (plaintain chips). A great snack.
    Aaron you did really good. I just made these for dinner tonight and the recipe was easy to follow, simple ingredients and totally scruptiously delicious. Can't wait for more of your recipes.
    Fantastic recipe. These are super light and crispy. Alton does it again.
    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!
    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!
    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!
    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!
    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!
    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.
    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.
    not as good as miami, but...
    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.
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