Fried plantains are not only delicious but also extremely easy to make. In fact, if you follow Tasting Table's easy fried plantains recipe, developed by Susan Olayinka, you can whip up a batch in under 20 minutes. The work is hard to mess up — after slicing them, all that it entails is watching them on the stove while they fry. However, there is one key step that you don't want to get wrong: Salting the plantains before putting them in the awaiting oil in the frying pan.
Olayinka explained that while you could salt them after they cook, she prefers to salt them beforehand because the plantains are stickier when they're raw. Thus, the flavor of the salt is much more likely to be infused into the plantains — allowing them to be as tasty as possible. Because the recipe doesn't call for any other seasoning besides a quarter teaspoon of salt, it's important to get this part right. After frying, Olayinka notes that you can sprinkle some additional salt to taste if desired.
Fried plantains work well as a side dish — Olayinka suggests pairing them with jollof rice and chicken. You could also serve them alongside rice and beans for a simple yet delicious meal. Plantains are even great to have just as a snack — and because they are simply seasoned with only salt, they go with just about any sauce for dipping.
You could opt for your favorite salsa to pair the plantains with — such as a salsa verde or a fire-roasted salsa. Similarly, Olayinka suggests dipping the plantains into guacamole. If you're looking for something spicy that isn't salsa, you could reach for a bottle of sriracha (or, if you prepare it in advance, you could make homemade sriracha for the occasion). There are also aiolis to consider — the fried plantains would taste nicely with a chipotle aioli, for one more spicy option, or something milder such as a garlic aioli. But, if all else fails, the fried plantains are also delicious all on their own.
Olayinka explained that while you could salt them after they cook, she prefers to salt them beforehand because the plantains are stickier when they're raw. Thus, the flavor of the salt is much more likely to be infused into the plantains — allowing them to be as tasty as possible.
Cut plantains will quickly oxidize, so I always have a light brine—a teaspoon of salt for each quart of water—ready to drop the prepped pieces into until I'm ready to use them. The brine prevents oxidation, helps season the plantains, and rinses off any residual sap.
A salted-garlic water mixture is prepared to soak the green plantain slices for a few minutes prior to frying. This will provide a garlicky, salty flavor to the fried plantains.
The fruit needs only a few minutes on each side until the outside hits an appealing golden-brown color. Anything darker and the result will be too dry; anything less, and the plantains will remain hard.
Don't add salt to plantain to fry: - It's a waste of salt - Plantain is sweet without salt - It can raise your blood pressure - It can harm your kidneys 2. Most foods in their natural forms, including plantains, already have some salt in them because sodium is a natural mineral. 3.
If you're looking for a healthier preparation method, consider baking your plantains instead of frying them. Once peeled, the plantain can be baked whole or in slices. You can also add spices and seasoning, such as salt, cayenne, or cinnamon.
Preheat an electric griddle or a non-stick frying pan. I set our electric griddle on 325 F. Place the plantain slices on the griddle and grill until brown on one side. Then flip them over to grill the other side.
For this method, a clean glass jar is loosely filled with the plantain leaves, then covered with the oil of your choice. Sweet almond oil is my favorite where the end use is something that will be applied to the skin, but olive oil has been a traditional favorite for centuries and coconut oil is also a popular choice.
The keys to successful fried plantains are choosing ripe fruit and using the right pan, oil, and heat. A ripe plantain's skin should be almost black or, in some cases, have a dull yellow color with patches of black. In addition to being sweeter, the ripe fruit peels easily and cooks in no time.
Cooked plantains are nutritionally very similar to a potato, calorie-wise, but contain more of certain vitamins and minerals. They're a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium. This hidden superfood warrants a trip your local grocery.
Ripe plantains are sweet like a banana, without the banana flavor. They can be eaten raw but are best when fried. The edges caramelize and become crispy like the edges of pancakes cooked in butter.
In a bowl large enough to hold the plantains, combine the salt with ½ cup water and stir until dissolved. Add plantains and set aside to soak for 15 to 20 minutes. In a skillet, heat oil over medium-high heat until shimmering. Working in batches to avoid crowding, add plantain slices to skillet.
The Rice Method: Burying plantains in uncooked rice traps ethylene gas and helps speed up the ripening process. Airtight Container: Storing plantains in an airtight container on the kitchen counter accelerates ripening by trapping ethylene gas.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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