Peel plantains and cut in half. Then,
Heat oil in heavy large saucepan or deep fryer to 250\u00b0F Working in batches, fry plantains until golden brown, turning often, about 4 minutes. Using slotted spoon, transfer fried plantains to paper towels to drain. So Delicious!
For the fried plantains:
Pour enough oil into
Peel the plantain and cut it into 1-inch chunks.
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Peel plantains and cut into diagonal slices, 1-inch thick.
Add salt to water.
Soak plantain slices for 15 minutes.
Drain well and deep fry in oil, heated to 350\u00b0, for about 7 minutes.
Remove from pan and place on absorbent paper.
Fold the paper over the slices and pound flat with the palm of the hand.
Deep fry in fat, heated to 375\u00b0, until crisp and golden.
Remove and drain on absorbent paper.
Sprinkle lightly with salt.
Makes 12 to 18.
right-side up, onto the plantains. Smash the plantain slices by
eanwhile cut ends off of plantains,cut a slit in the
Grind together grated ginger root, pepper, and salt, then mix with water.
In a glass bowl toss together the plantain cubes and spice mixture.
In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. (Don't try to fry them all at once; they should not touch each other while frying.).
Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve kelewele immediately.
f the cooking oil. Peel plantains and cut in 1/2
an over medium heat. Add plantains and fry on both sides
t off.
Cut the plantains crosswise into 1\" rounds.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place plantains in a bowl.
Puree onion in a blender until smooth. Stir in ginger and cloves; pour mixture over the plantains. Mix in ground chile pepper and salt. Stir to coat plantains.
Place plantains in the hot oil; fry until browned on all sides, about 5 minutes. Drain on paper towels.
Remove the skin of the plantains and cut into 1 1/2-inch pieces. Heat the vegetable oil in frying pan.
Cook plantains over low heat. Grind the garlic cloves and mix with water.
Heat about 1/2\" oil in a skillet over medium heat. Add the plantains, a few pieces at a time and saute until lightly browned. Turn and saute the second side.
Remove to a paper towel-lined plate and repeat with the rest of the plantains. .
Peel the plantains and cut them in 1/2 on a bias, then slice in 1/2 lengthwise so you have 4 pieces.
Heat the oil in a large heavy skillet over medium heat.
Fry the plantains until golden on both sides, about 5 minutes per side.
Remove to a plate lined with paper towels and sprinkle with salt.
Serve with lime wedges.
Peel the plantains; cut them into thin, round slices.
Dip into salty seasoned cold water; place in strainer to drain off excess water.
Fry in vegetable oil until golden brown; place on paper towel to absorb excessive oil.
Sprinkle with a little all season.
Place on a serving platter to cool.
Heat olive oil in a skillet over medium heat; arrange half the plantain pieces, without overlapping, in the hot oil. Cook until lightly browned, about 2 minutes per side; drain plantains on a paper towel-lined plate. Repeat with remaining plantain pieces. Serve hot with sour cream.
Combine flour, cinnamon, pepper and sugar in a zip-top plastic bag.
Heat butter in a shallow skillet until melted.
Peel plantains and slice into 1/2-inch thick rounds, then add to flour mixture and shake well.
Remove plantain slices from bag, shaking off excess flour mixture, and place in prepared skillet.
Fry 4 minutes on each side, or until golden brown and crisp.
Drain on paper towels and serve hot.
If desired, drizzle with a little honey to make a dessert instead of a side dish.
ake out the toothpicks. The plantains will hold the rolled shape
offee cup.
Fry the plantains in the hot oil until