Banan Pese
Ingredients
Directions
Fry the slices
Heat the vegetable oil in a heavy 12-inch skillet over moderate heat until a light haze forms above it.
Add plantain slices to the pan without crowding them.
Brown the slices for about 2 minutes on each side.
Transfer the browned slices to paper towels to drain.
Press and fry again
On a board, press each slice with a broad solid spatula into a flat round about 1/4 inch thick and 2 inches in diameter.
Heat the oil again.
Fry the rounds for 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
- Green plantains
- Starchy flesh that browns and firms up when fried, giving the slices their body and savoury crust.
- Vegetable oil
- Conducts heat for frying, browning the surface and giving the slices a crisp, golden exterior.
The step that matters
Pressing the browned slices into rounds. Pressing should happen after the first browning, so the slices hold their shape and flatten into thin, even rounds. Pressing them raw would make them stick and tear. The second fry then crisps the flattened surface.
“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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