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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 53 reviews
By Paulguynj
Ventnor. NJ
on October 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By KatieGlover
CA
on February 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By milla_9854835
Boucherville, QC
on January 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 53 reviews