Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Cubano Fiesta
Double-Fried Plantain Rounds
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- Level: Intermediate
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 231
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 241 mg
- Level: Intermediate
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 231
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 241 mg
Ingredients
Directions
- Peel plantains and cut into 1-inch thick rounds.
- Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels.
- Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape.
- Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature.
