Fried Plantain Chips

[Guest guest]

We've been gone out of town. While we were gone I had someone from Puerto

Rico show me how they cook Plantains. They were so delicious. It is great

to have a first hand cooking lesson from someone that has grown up eating

and cooking something.

 

Plantains

 

Peel and slice in 1/2 inch rounds the Plantains. Put into hot oil and cook

until lightly browned. Remove with a slotted spoon to a cutting board.

Press with the back of a flat flipper/spatula until half the thickness.

Take one cup of tap water and add about 1 Tbsp of salt and stir. Dip in the

pressed Plantain circles and then put them back into the hot oil, using a

slotted spoon. Let them brown nicely and put onto a cookie sheet pan that

is covered in 2 layers of paper towels. Eat while hot. They are yummy.

 

*You may skip the step where you dip in the salted water and salt after the

second frying, if you prefer, but we like them better dipped in salt water

between fryings.

Enjoy,

Judy

[Guest guest]

Alton Brown did that recipe on Good eats several years ago, but I think he adds

crushed garlic to the water too. They are soooo good!

 

wwjd <jtwigg wrote: We've been gone out of town. While

we were gone I had someone from Puerto

Rico show me how they cook Plantains. They were so delicious. It is great

to have a first hand cooking lesson from someone that has grown up eating

and cooking something.

 

Plantains

 

Peel and slice in 1/2 inch rounds the Plantains. Put into hot oil and cook

until lightly browned. Remove with a slotted spoon to a cutting board.

Press with the back of a flat flipper/spatula until half the thickness.

Take one cup of tap water and add about 1 Tbsp of salt and stir. Dip in the

pressed Plantain circles and then put them back into the hot oil, using a

slotted spoon. Let them brown nicely and put onto a cookie sheet pan that

is covered in 2 layers of paper towels. Eat while hot. They are yummy.

 

*You may skip the step where you dip in the salted water and salt after the

second frying, if you prefer, but we like them better dipped in salt water

between fryings.

Enjoy,

Judy

 

 

 

 

 

 

 

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[Guest guest]

This reminds me of eating plantain (Vundi) and cassava (Kasava) in

Fiji. Most of the time the plaintain was cooked before it was ripe

and used as a starch, like a potato. I really enjoyed it when it was

ripe and cooked in coconut milk. Yummy. Cassava was also boiled and

used as a starch but I liked to take the boiled cassava and cut it

into strips and fry it in oil, then salt. If you can find cassava,

it will likely have a wax seal on the ends (Safeway sometimes has

them). Cut off the ends and maybe in half, hold the cassava in a

cupped hand and (carefully) wack the skin down the middle with a

long sharp kitchen knife. Be careful to keep fingers out of the way

and don't be careless. Throw them in some water and boil until

tender. You can eat them just like that with salt. There is a string

down the middle to watch for. If you want them fried, then slice

long ways and take out the string. Slice into strips. Fry in hot oil

and salt as you desire. Great as a substitute for fries and much

healthier. I lived in Fiji in a traditional village for over a year

and was taught about a lot of new ways to cook and things to cook

with. Some I would just as soon never eat again, but most were very

interesting at least. LadyK

, " wwjd " <jtwigg wrote:

>

> We've been gone out of town. While we were gone I had someone

from Puerto

> Rico show me how they cook Plantains. They were so delicious. It

is great

> to have a first hand cooking lesson from someone that has grown up

eating

> and cooking something.

>

> Plantains

>

> Peel and slice in 1/2 inch rounds the Plantains. Put into hot

oil and cook

> until lightly browned. Remove with a slotted spoon to a cutting

board.

> Press with the back of a flat flipper/spatula until half the

thickness.

> Take one cup of tap water and add about 1 Tbsp of salt and stir.

Dip in the

> pressed Plantain circles and then put them back into the hot oil,

using a

> slotted spoon. Let them brown nicely and put onto a cookie sheet

pan that

> is covered in 2 layers of paper towels. Eat while hot. They are

yummy.

>

> *You may skip the step where you dip in the salted water and salt

after the

> second frying, if you prefer, but we like them better dipped in

salt water

> between fryings.

> Enjoy,

> Judy

>