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Liberian Fried Plantains

Fried plantains sliced and fried twice until tender, then salted.

From the Recipes Wiki (Fandom) · 2 ingredients
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Liberian Fried Plantains

Ingredients

Directions

Fry

  1. Cut plantains into about 1/2 inch slices.

  2. Fry for several minutes in hot oil, until slices begin to turn golden (not too dark) and they are beginning to get tender. They do not need to be really soft at this point.

  3. Take slices out of oil and drain on a paper towel.

Smash and fry again

  1. Move to a sturdy surface like a cutting board, and smash the slices down with the bottom of a cup (like a juice glass or some such). The point is to make them smash down to about 1/2 their original height, not to get them really thin.

  2. Throw back into hot oil and fry again, until they get more tender, maybe 1-2 minutes on each side.

  3. Take out of oil, drain, sprinkle with salt and serve in place of potatoes.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Plantains (in the method)
Starchy flesh that softens during frying and becomes tender and sweet as it cooks.
Oil
Conducts heat to brown the slice surfaces and cook the interior quickly.

The step that matters

Smashing the slices to about half their height. Pressing flattens the slices so more surface meets the hot oil, giving a crisp golden exterior. Pressing too thin leaves little tender interior, so the slices should only be flattened to about half their original height.

“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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