Fried Plantains

Recipe courtesy Alton Brown, 2003

Show: Good EatsEpisode: Going Bananas

Rated: 4 stars out of 5Rate itRead users' reviews (43)

RECIPE
COMMENTS & REVIEWS(43)

Cook Time:
10 min
Level:
Intermediate
Yield:
4 servings as a side dish

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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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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Comments & Reviews

recipe Fried Plantains
Danny Columbus , OH 09-29-2009
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My Thoughts
Rated: 5 stars out of 5

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.Read more
recipe Fried Plantains
navoda Prairieville, LA 09-28-2009
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Tasty and easy to make
Rated: 5 stars out of 5

A keeper!
recipe Fried Plantains
Tiffany Hawthorne, CA 07-16-2009
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Good friend plantain recipe :)
Rated: 4 stars out of 5

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! ;)Read more
recipe Fried Plantains
OLGA BRONX, NY 03-27-2009
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Please stick to what you know best
Rated: 2 stars out of 5

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 OLGARead more
recipe Fried Plantains
Kolleen Wakefield, MI 03-25-2009
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yummy
Rated: 5 stars out of 5

fun to make and so good!
recipe Fried Plantains
Rick Guaynabo, PW 12-14-2008
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Fried Plantains taste great
Rated: 5 stars out of 5

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.Read more