Fried Plantains

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i've tried this. tasted good. but you want to know what's better? i messed around w/ this after i tried it and what i did the next time was just follow his directions minus the garlic and salt...and instead at the end covered it w/ sugar. YUMMY. you've gotta try it w/ sugar!

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try useing brown surgar for a hartyer taste

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These are great - even better when made by someone who knows the tricks - e.g. keeping the oil at the right temp.

They are surprisingly sweeter than you'd think but still plenty salty.

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I've never had plantains before, but these were really good. Not the same cold though. I did the water soak before the 1st frying and it didn't turn out as mushy.

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I've been eating these my whole life but had never tried putting them in water with garlic before refriying, but seems like a good idea.Instead of putting salt before eating them try adobo that's how they are eaten in Puerto Rico and Dominican Republic which is where they originated and it gives them a delicious taste.

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Being from Jamaica, we fry plantains ALL the time. However, it is important to note that the method Alton has described is for only slightly ripe plantains. When they are already ripe, you just fry them once until golden brown and delicious. My personal preference is for what we call 'turn' plantains (not fully ripe. I make them all the time, but skip the soak in water in between fryings. They are wonderful, definitely addictive, but should be eaten quickly. Just like french fries, not nearly as good when cold.

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This is great! It is better than the ones we get at Cuban Restaurants!

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You chef`s are the best,You come though for me always,Thank you much.Jacqui

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I made these so many times. They are a traditional latino staple to a good meal. In spanish they are called "tostones". Many Puertoricans and other latin cultures make them. Our family don't do this we don't soak them in water usually you mash them and put them back into the oil. Also you must eat them quickly or keep them warm because they dry out.

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I had NO previous experience with plantains but after seeing this show i went a gave it a shot. All I did was peel, slice and par-fry. I removed them from the oil to rest, smashed them down and refried them without any soak whatsoever. The only seasoning I gave them was that I sprinkled kosher salt over them after the second fry and they came out incredibly good. What I found out too is that if you smash the plantains into the grate they are resting on after the first fry so that they push through the grating slightly, the extra suface area gives you even more crisp on the second fry.