How to Prepare Perfect Puerto Rican fried plantains

Puerto Rican fried plantains. Heat the oil in a large skillet. Crispy, twice-fried Puerto Rican Tostones (Fried Plantains) can be served with any Puerto Rican meal as a side dish, or as a snack on their own. Serve with mayoketchup or mojo de ajo (garlic oil sauce) for dipping!

Puerto Rican fried plantains Ask any Puerto Rican what their five favorite foods are, and we're willing to bet at least two involve plantains. The larger, tougher cousin of the softer, sweeter banana cannot be eaten raw, but when you cook it (and depending on how you cook it), you'll discover a versatile ingredient that is incorporated into some of Puerto Rico's most beloved and popular dishes. Bananas and plantains are used in every stage of ripeness from firm green ones that are boiled as starches to brown and black-ripe ones that bring sweetness to the plate. You can cook Puerto Rican fried plantains using 4 ingredients and 9 steps. Here is how you cook that.

Ingredients of Puerto Rican fried plantains

  1. Prepare of Fried plantains.
  2. It’s 5 large of slightly green plantains.
  3. You need 4 1/2 cup of canola oil or earth balance oil.
  4. It’s 4 envelope of sazon goya, con azafran.

Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Heat oil in a heavy-bottomed pan. Fried sweet plantains are a staple food here in Puerto Rico, that you will find on restaurant menus around the island.

Puerto Rican fried plantains instructions

  1. use a large frying pot or deep fryer..
  2. heat oil in pot or deep fryer till it reaches 350°F..
  3. peal plantains and cut ends discard the peal and ends.
  4. cut plantains crosswise and mash flat with a masher or a fork..
  5. sprinkle with sazon goya packets.
  6. place plantains in the frying pot or deep fryer.
  7. fry on both sides till they are a light brown or close to dark brown color..
  8. about 1 to 2 minutes.
  9. remove and place on paper towels that are on a plate or display dish.

The hardest part about making them? Finding plantains that are ripe enough. You need plantains that are really really ripe (where most of the skin is brown / black). The darker the skin the sweeter the plantains will be. Puerto Rican comfort food at its finest.