Fried Plantains

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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.

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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.

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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!

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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.

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A keeper!

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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! ;

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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

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fun to make and so good!

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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.

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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.