Fried Plantains
Okay…I am absolutely addicted to fried plantains. And yeah, they’re something like 220 calories a pop, but I don’t really care! Shocking, since I am normally very aware of these little facts. I think the fact that fried plantains taste like heaven completely mitigates the caloric whammy. Okay. There are LOTS of different ways to prepare plantains, but my favorite way is called patacones, or double-fried plantains (not worried about calories, remember?). You can also make chifles, or plantain chips. Those are SUPER yummy with some mango salsa!! Either way you fry them, plantains are delicious and nutritious. Here’s the scoop: plantains are a member of the banana family, but where bananas are something like 85% water, plantains are only 65%. They’re longer, greener (although you can buy yellow and black varieties) and MUCH more starchy (probably why they’re usually used as a vegetable rather than a fruit). As far as nutrition goes, plantains are a great source of potassium, vitamins A & C, AND they’re high in dietary fiber. Pretty great, huh? So you wanna make plantains…
For both recipes, you will need: GREEN plantains (peeled), heavy-bottomed frying pan, oil. Heat your skillets on high heat (please use an oil with a high smoke point, like coconut or you’re gonna get smoke)
Patacones
Slice your plantain into 1/2 in rounds (one large plantain should yield about 10 slices). CAREFULLY place the slices in your frying pan, to which oil (1/4-1/2 inch) has been added (which is already hot). Fry the plantains until golden brown (be sure to get both sides), the remove from pan. Place the plantains on a cutting board (this is the FUN part!), and use a large, clean and VERY HEAVY object (another frying pan works well) to smash each slice. The plantains should resemble a flower when you’re done taking out your aggression. Put the plantains back into the frying pan (if you need to add more oil, please do), and remove the slices when they’re golden brown. Serve immediately. I like mine with salt, but I’ve also had them buttered, with lemon or lime juice and even with marmalade. Enjoy!!
Chifles
This takes a little longer, but it’s still yummy (especially if you like potato chips). Slice your plantain into thin strips (think potato chip). Add them one at a time to your hot oil (1-2 inches). Be careful not to add too many, as they can stick together and make a gooey mess, rather than crunchy goodness. Be careful not to let them get too brown…watch them and remove to a paper towel when golden. Serve hot or room temperature with salsa, soup or just some sea salt. Enjoy!!
