I love green plantains so much, a single bit with some sea salt and their tender and crispy texture is simply delicious.
Green Plantains (plátano macho) are a member of the banana family. They are a starchy, low in sugar variety that is cooked before serving as it is unsuitable raw. It is used in many latin american dishes and the Caribbean countries. It is usually fried, steamed or baked. Plantains carry more vitamin A, C and Potassium than bananas. Also contain iron, magnesium, and phosphorous. Magnesium is essential for bone strengthening and has a cardiac-protective role as well.
Ingredients
- 2 Green Plantains
- 2 cups grape seed oil
- Paper Towel
- Salt
Instructions
First, cut the ends from each green plantain with a sharp knife. Cut it in half. Peel the plantain. Cut cross-wise into ½” slices.
In a medium heavy pot, add enough grape seed oil to cover the plantain slices and heat the oil over medium high heat. Then add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes every side. Very carefully remove the plantains, place them on a plate with paper towels to absorb excess oil.
Let las tostadas de platano macho cool for 3 minutes. Then, Dip each slice in salted water and place one by one slice of plantains on a piece of wet cloth wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” thickness.
Then add them back in the hot oil in a single layer and fry them for an additional 3 minutes on each side. You need to work in batches.
Remove and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt and to taste. Porfavor serve hot is very important to taste the crispy and tender texture. I love them with guacamole, home made vegan ranch,or try with your favorite hot salsa or a great ceviche on the top. Once in a while fried plantains is a great appetizer for brunch Sunday.
Check my video on You tube channel Cocina Healthy with Nancy!