🧂 Ingredients
- 4 large Green plantains
- 4 cups Vegetable oil(for frying)
- to taste Salt
👨🍳 Instructions
- 1
Peel the green plantains. Cut off the ends and make a shallow slit lengthwise through the peel. Pry the peel off carefully.
💡 Tip: If the peel is stubborn, you can briefly dip the plantain in hot water. - 2
Slice the plantains diagonally into about 1/4-inch thick pieces.
- 3
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).
⏱️ 5-7 minutes💡 Tip: You can test the oil temperature by dropping a small piece of plantain; it should sizzle immediately. - 4
Carefully add the plantain slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and slightly softened.
⏱️ 8-10 minutes per batch💡 Tip: Fry in batches to maintain oil temperature and achieve crispiness. - 5
Remove the fried plantains from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
💡 Tip: Drain well to prevent sogginess. - 6
While still warm, lightly sprinkle the fried plantains with salt. Serve immediately.
💡 Tip: Salt while warm so it adheres better.
💡 Pro Tips
- ✓Use green plantains for a savory and firm texture. Ripe plantains will be sweeter and softer.
- ✓Adjust frying time based on desired crispiness. For 'tajadas' (thinner slices), fry until very crisp.
- ✓Ensure the oil is hot enough to prevent the plantains from absorbing too much oil.
🔄 Variations
- For 'tajadas', slice plantains very thinly and fry until golden and crisp.
- Serve with a side of curtido (cabbage slaw) or a dollop of sour cream.