Banan Peze (Crisp Fried Plantains)
Salt water is the key to making these golden, starchy disks crisp and salty. Smashed and fried plantains are a popular staple around the Caribbean, where they are called tostones, patacones or, in Haiti, where this recipe comes from, banan peze.
- Total:
- Serves: 4 persons
Ingredients
- ½cup vegetable oil
- 2medium-size green (unripe) plantains, peeled
- 1tablespoon fine salt
Instructions
Step 1
Slice the plantains crosswise into thick slices, about 1 1/4 inches. (You should get about 5 slices per plantain.)Step 2
In a bowl large enough to hold the plantains, combine the salt with 1/2 cup water and stir until dissolved. Add plantains and set aside to soak for 15 to 20 minutes.Step 3
In a skillet, heat oil over medium-high heat until shimmering.Step 4
Working in batches to avoid crowding, add plantain slices to skillet. (Keep the salt water used for soaking). When all the slices are in, sprinkle in about 2 teaspoons of the salt water. (It may splatter; keep a lid or splatter screen handy.)Step 5
Cook plantains about 5 minutes, turning once, until golden on both sides and just turning brown at the edges. As they brown, transfer them to paper towels to drain.Step 6
On a chopping board, using a broad solid spatula or a tostonera (plantain smasher), press down on each slice to flatten it into a flat round, about 1/4 inch thick and 2 inches wide.Step 7
Reheat the oil over medium heat. Dip flattened plantains in the salt water and fry the rounds again for about 1 minute on each side, until crispy and golden brown.Step 8
Drain on paper towels and serve immediately.