Recipe for Plantains?

All subjects that don't fit in the previous categories, including recipes, moving to PV, off the beaten path trips, cultural and non-profit and more.

Moderators:admin, Moderators

PV Fan
PV Fan
Joined:Tue Nov 09, 2004 4:38 am
Location:La Grande, Oregon, United States
Recipe for Plantains?

Post by ellenl » Fri Dec 10, 2004 3:12 am

Anyone have a recipe using plantains? I'm having a fiesta/tequila tasting party this Sat. and thought I would add those to the menu.

PV Fanatic
PV Fanatic
Joined:Wed Aug 04, 2004 10:14 pm

Re:Recipe for Plantains?

Post by bzy1inpv » Fri Dec 10, 2004 7:06 am

You can slice them down the middle, then in the middle again (in forths) keep them in their skin.
Dip them in white sugar and cinnamon and grill them on a griddle with butter.

Cook them for a few minutes until they are lightly brown and the sugar and cinnamon has blended and is not dry anywhere.
Place them on a plate and drizzle them with a little sweetened condensed milk. I like to serve it with a large fanned strawberry on the side. (make slices in the top of the strawberry almost to the green stem area. Usually 6-10 thin slices, them place your thumb on the top stem area and fan out your slices. Make sure the strawberry remain intact)

Another way is to add them to mashed potatoes. Cook small chunks of potatoes with 1/3 of the potato amount of plantains (without skin)
Mash with a ricer, but keep some small chunks, add butter, heavy cream, small white grape raisins ( about 1/4 cup for two cups of potatoes) and a pinch of nutmeg. Mix well and serve.

PV Fanatic
PV Fanatic
Joined:Fri Mar 26, 2004 3:43 pm

Re:Recipe for Plantains?

Post by tgammon » Fri Dec 10, 2004 2:21 pm

Here is the pure unadulterated version...


3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
about 2 cups olive or canola oil for frying

With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2 inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.
Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4 inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.

Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.

Serve tostones immediately.

Makes 18 to 24 tostones.