Question: I always walk by the plantains at the grocery store, and I love foods with plantains when I eat out. Unfortunately, I have no idea how to use them or how to incorporate them into a meal and the last time I attempted to cook a plantain ended in failure. How should plantains be prepared?
Answer: I too love plantains, and they’re easy to prepare if you know how to shop for them. If you pick out firm green-ish plantains like these:
you can use them as a starch in stews and soups, much like you would a potato. If you pick out soft, yellow and black plantains like these:
you can make fried or sweet plantains (as seen in the top picture), which is the kind you’ve probably had at restaurants, and the kind I find most delicious.
Fried Plantains
2 large yellow/black plantains, medium-soft to the touch
2 Tbsp canola oil
Kosher salt
Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Peel plantains by scoring the peel with a small knife and cutting all the way down, then remove the plantain and slice into thick diagonal slices. Gently place plantain slices in skillet in a single layer and sprinkle generously with salt (may have to cook in 2 batches, so save remaining Tbsp oil in case). Let cook for 2-3 minutes (until light brown crust forms) then flip, sprinkle again with salt, and cook another 2-3 minutes. Remove to a paper-towel to drain, then serve as a side dish. Delicious alongside beans, rice, and salad; or, drizzle with honey and serve as dessert.
*Images taken from http://www.toomanychefs.net/archives/001777.php and http://lenaskitchen.wordpress.com/2008/05/27/plantain/
I love tostadas! Plaintains are great
i didn’t know they could be so goood until my sister made them!
I prepare “los plátanos maduros” as follows: First I peal them, second I put butter all over them, third I wrap them with paper foil, and finally I bake them in the oven for about 40 minutes. I prefer not to fry them as my mother used to do.
[...] PPS: Image taken from Eating Made Easy [...]