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!
lace flour in a shallow pan.
Place the almondine breading
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.
easoning and place on broiler pan. Place under hot broiler about
For the fried plantains:
Pour enough oil into
n a nonstick pan over medium heat. Add plantains and fry on
In large fry pan, add 1 tblsp oil. Heat
right-side up, onto the plantains. Smash the plantain slices by
t off.
Cut the plantains crosswise into 1\" rounds.
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.
eanwhile cut ends off of plantains,cut a slit in the
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.
Peel plantains completely.
Slice Plantains into 1/2 inch rounds.<
On medium high, heat oil in large frying pan.
Meanwhile, cut each banana in half, across the middle (NOT lengh wise). Now take each banana half and cut 3 slices length wise. Do the same to the other half. You should end up with 6 slices about 2-3 inches long PER a banana. After you have done this with all 3 bananas, there will be a total of 18 slices.
Add the sliced bananas slowly into the hot oil and fry each side for 3-5 minutes or until golden brown.
Remove from pan, drain in paper towel and add salt to taste.
Peel the plantains.
Make a cut lengthwise, with your thumb and index fingers push away and out the skin.
Scrape very lightly with a knife.
Cut a one-inch slice, you will get about 8 or 9 slices.
Fry them for about 7 minutes or until they feel soft to the touch.
Smash them on a brown paper bag with your hand.
Put them back in the frying pan and cook, they are ready when golden. Sprinkle with salt, or dip them in melted butter or any sauce of your choice.
Peel and slice plantains into 1/4-inch thick slices.
Place a little vegetable oil in a frying pan and heat on medium flame.
Add plantain slices in single layer.
Cook until browned on both sides. Serve with butter, sugar and cinnamon.
Serves 8.
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.
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place the