Twice-fried Plantain Slices
Ingredients
Directions
Fry the slices
Heat the oil in a large, heavy skillet over medium until a light haze forms.
Add plantain slices to the skillet without crowding it.
Brown the slices about 2 minutes on each side.
Transfer the browned slices to paper towels to drain.
Press and fry again
Press each slice on a cutting board with a spatula into a flat round about 1/4-inch thick and 2 inches in diameter.
Dip the rounds in salted water.
Shake off the excess water.
Heat the oil again and fry the rounds about 1 minute on each side.
Drain the fried rounds on paper towels.
Serve immediately.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Plantains
- Starchy flesh that fries into a soft interior with a browned, crisp exterior.
- Vegetable oil
- Conducts heat for frying and gives the slices a crisp, golden surface.
The step that matters
Shake off the excess water before the second frying. Water left on the rounds turns to steam in hot oil, which spatters and lowers the oil temperature, so the rounds steam rather than crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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