Are you ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Haiti? Discover the irresistible charm of Haitian Fried Plantains, or Banann Peze, a deliciously crispy treat that is as easy to make as it is to devour! With just a few simple ingredients and a little frying magic, you can create a dish that’s perfect as a snack or a delightful side to any meal. Dive into this recipe and learn how to achieve that perfect golden crunch—your friends and family will be begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Haitian
Serves: 4 servings
Ingredients
- 2 ripe plantains
- Vegetable oil for frying
- Salt to taste
Instructions
- Select ripe plantains that are deep yellow with black spots, which indicates they are at the perfect ripeness for frying. The skin should be mostly black but still slightly firm when gently pressed.
- Carefully peel the plantains by cutting off both ends and making a shallow lengthwise cut through the skin. Gently remove the peel, being careful not to damage the soft fruit inside.
- Cut the plantains diagonally into slices approximately 1/2 inch thick. Aim for uniform thickness to ensure even cooking.
- Heat vegetable oil in a large, heavy-bottomed skillet or frying pan. The oil should be about 1-2 inches deep and heated to 350-375°F (175-190°C). Use a deep-fry thermometer for precise temperature control.
- Carefully place the plantain slices into the hot oil, ensuring they are not overcrowded. Fry for 2-3 minutes on the first side until they turn golden yellow.
- Remove the plantains from the oil and drain on paper towels. Using a flat-bottomed object like a tostonera or the bottom of a glass, gently press each slice to flatten it to about 1/4 inch thickness.
- Return the flattened plantain slices to the hot oil and fry again for an additional 2-3 minutes until they become crispy and golden brown.
- Remove the fried plantains from the oil and drain again on fresh paper towels. Immediately sprinkle with salt to taste while they are still hot.
- Serve hot as a side dish or snack. Traditional Haitian serving suggestions include alongside rice, beans, or as a complement to grilled meats.
Tips
- Choose the Right Plantains: Opt for ripe plantains that are deep yellow with black spots. This indicates they are perfectly ripe for frying, providing the ideal sweetness and flavor.
- Peeling Made Easy: To peel the plantains, cut off both ends and make a shallow lengthwise cut through the skin. Gently remove the peel to avoid damaging the soft fruit inside.
- Uniform Slices: Cut the plantains diagonally into 1/2 inch thick slices. Consistent thickness ensures even cooking and a perfect texture.
- Oil Temperature Matters: Heat your vegetable oil to 350-375°F (175-190°C) for the best frying results. A deep-fry thermometer can help maintain the right temperature for crispy plantains.
- Avoid Overcrowding: Fry the plantain slices in batches to prevent overcrowding in the pan, which can lead to uneven cooking.
- Flatten for Crispiness: After the first fry, gently press each slice with a flat-bottomed object to flatten them before returning them to the oil for a second fry. This step is crucial for that signature crispy texture!
- Season While Hot: Sprinkle salt on the fried plantains immediately after draining them from the oil while they are still hot for the best flavor.
- Serving Suggestions: Enjoy your fried plantains hot as a standalone snack or as a side dish. They pair wonderfully with rice and beans or grilled meats for a traditional Haitian meal.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 30g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
