Fried plantain is a popular side dish all over the Caribbean and South America. I’ve only ever come across a couple of variations of it, deep fried and pan-fried served with crema.
The recipe I am listing below is for the Haitian version of the dish. It is a twice-fried in vegetable oil and served with a sprinkling of salt as a side to meat or fish dishes. I tend to serve it with griot.
Note of caution when making this. I live in a flat and have no exhaust fan. It created lots of smoke and set off not only my smoke alarm but the one out in the hallway. Needless to say it brought out the neighbours. At least no one called the fire department. So if you are going to attempt this dish, make sure your windows are open and you have your exhaust fan is on.
Banane Peze – Fried Plantain
1/2 cup vegetable oil
2 medium sized green plantains, peeled
1 tbsp seasoning salt
1 tbsp vinegar
1/2 cup water
Method
- Heat oil over medium heat.
- Slice the plantains into 1/2″ thick slices.
- In a small bowl, add remaining ingredients and set aside.
- Add the slices to the hot oil and brown about 2 minutes on each side.
- As they brown, transfer them to paper towels to drain.
- Using a small plate, press each slice flat rounds about 1/4″ thick and 2″ wide in diameter.
- Soak flattened plaintains in water mixture and reheat the oil on medium heat.
- When the oil is hot, return the plantain to the oil and fry 1 minute on each side or until crispy and golden brown.
- Drain on paper towels.
- Season with salt and serve warm.
Didn’t know vinegar was used in cooking plantains. That’s so interesting.
those pictures sure look familiar… lol
@ Duo Dishes – neither did I until we made them.
@ djou – yup, it’s the pic that Neldy took.
@djou – oops, my bad. those pics apparently were taken by djou.