fried plantains recipe

These Pan Fried Plantains are a staple Puerto Rican side dish recipe. They&#x27;re perfectly sweet, caramelized along the outside and deliciously warm on the inside!

Puerto Rican Fried Plantains (Sweet Plantains)

overly ripe (black) plantains, peeled and sliced into 1-inch pieces

tbsp butter

In a non-stick skillet over medium heat, melt...

In a non-stick skillet over medium heat, melt butter.

Add plantains in a single layer (you will...

Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.

Transfer to a plate covered with newspaper (or...

Transfer to a plate covered with newspaper (or paper towels) and allow to drain for a minute or two. Then serve!

Tostones (Dominican Twice-Fried Plantains): without a doubt, one of our favorite side dishes. With a very crispy texture, is vastly preferred to French fries.

[Recipe + Video] Tostones (Flattened Fried Plantains)

unripe plantain

salt ((or more, to taste))

tomato (chopped)

parsley

garlic

pepper

olive oil

Peeling

Peeling: Peel the plantains (see how to) and cut into 1 inch [2.5 cm] thick slices.

Frying

Fry: To fry the tostones, heat the oil over medium heat in a small saucepan, and fry the plantains till light golden (about 5 mins). Flatten the plantains using a tostonera (Amazon affiliate link) to about ¼&quot; [0.5 cm] (I prefer thin tostones as they are crispier and stay so longer). You can also use the bottom of a big jar and press on a cutting table if you don&#39;t have a tostonera.Fry the plantains again until they turn golden yellow on both sides (about 5 minutes).

Serving

Serve: Sprinkle with salt to taste and serve immediately. Best served freshly-fried as a side dish, but if you want to try it as an appetizer, we give the choice of serving with a dip (see below).

Make dip

Make the dip: Pulse all the ingredients until they are thoroughly blended but not liquefied. 

How to make tostones garlic dip (optional)

https://content.jwplatform.com/videos/PrjfrKUi.mp4

Arepitas de Maiz (Cornmeal Fritters) is a delectable side dish that can also be served as hors d'oeuvres, and is easy and quick to make.

Tostones (Twice-Fried Plantains)

Pabellón Criollo is the national dish of Venezuela, featuring tender shredded beef (carne mechada), seasoned black beans, fluffy white rice, and caramelized sweet plantains. This flavorful and balanced meal captures the soul of Venezuelan cuisine.

Pabellón Criollo Recipe

1½ lbs flank or skirt steak

onion (halved)

bay leaves

Water (to cover)

onion (sliced)

bell pepper (sliced)

tomatoes (diced)

tsp cumin

tsp annatto or paprika

Salt and pepper

vegetable oil

black beans,

Water beans,

onion

tbsp oil

Salt

sugar bell pepper

white rice

water

salt

plantains (yellow with black spots)

Vegetable oil (for frying)

Salt (optional)

Avocado slices

Grated cheese

If using dried beans, sort and rinse them,...

If using dried beans, sort and rinse them, then soak in plenty of water in the refrigerator for 8 hours or overnight. Drain. Put in a pot with fresh water to cover by about 2 inches. Bring to a boil, then simmer until fully tender, about 1–2 hours, adding water as needed. Start the beef while the beans cook. Skip this step for canned beans.

Cover steak with water in a large pot...

Cover steak with water in a large pot and add the halved onion, crushed garlic and bay leaves. Bring to a boil, skim, then cover and simmer gently for about 1½–2 hours, or longer until easy to shred. Keep the meat covered with liquid. Remove beef, reserve some broth, discard bay leaves and shred with forks.

Heat 2 tablespoons oil in a skillet. Soften...

Heat 2 tablespoons oil in a skillet. Soften the sliced onion and bell pepper for about 5 minutes; add minced garlic and diced tomatoes and cook another 5 minutes. Stir in shredded beef, cumin, annatto or paprika, salt and pepper. Add ½ cup reserved broth and simmer 15–20 minutes, adding a splash more if needed to keep the meat moist.

For the beans, sauté the diced small onion...

For the beans, sauté the diced small onion in 1 tablespoon oil until soft, then add garlic, cumin and optional chopped pepper. Stir into tender beans with enough cooking liquid for a moist consistency and simmer 10–15 minutes. For canned beans, add them to the sautéed aromatics with ½ cup water and simmer 10–15 minutes. Season with salt and optional sugar.

While the meat finishes, optionally toast rice in...

While the meat finishes, optionally toast rice in 1 tablespoon oil for 1–2 minutes. Add 3 cups water and salt, bring to a boil, cover and cook on low for 15–20 minutes or according to the rice package. Remove from heat and rest, covered, for 5–10 minutes; fluff.

Peel ripe plantains and slice diagonally about ¼...

Peel ripe plantains and slice diagonally about ¼ inch thick. Heat a shallow layer of oil over medium heat and fry in batches for about 2–3 minutes per side, until golden and tender, adjusting heat to prevent burning. Drain and salt lightly if desired. Divide rice, beef, beans and plantains among four plates; add optional garnishes.

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Puerto Rican Fried Plantains (Sweet...

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Top 3 fried plantains recipe recipes from across the web

The most viewed fried plantains recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Puerto Rican Fried Plantains (Sweet...

[Recipe + Video] Tostones (Flattene...

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The most viewed fried plantains recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine