Tostones
Ingredients:
2 green plantains
Oil for frying
Salt
Directions:
Heat the oil to 375 degrees.
While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
Remove the plantain slices with a slotted spoon and drain on paper towels.
Sweet Plantains
Ingredients:
1/4 cup peanut oil for frying
2 tablespoons butter
3 yellow plantains (very ripe), peeled and cut in 1-inch-thick slices
3 tablespoons brown sugar
1/4 teaspoon salt (optional)
Directions:
Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.
Oven Baked Sweet Plantians
Ingredients:
4 very ripe plantains (when the skin is yellow with spots of black they're perfect)
cooking spray
Directions:
Preheat oven to 450°F.
Coat a nonstick cookie sheet with cooking spray.
Cut the ends off of the plantains and peel.
Cut each plantain on the diagonal into 1/2 inch slices.
Arrange in single layer and coat tops with cooking spray.
Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Ripe plantain bread
Ingredients:
1 cup mashed ripe plantain
1/2 bar margarine
1 1/4 cups flour
2 eggs
1 1/2 cups sugar
1 teaspoon baking soda
4 tablespoons sour cream
1 teaspoon vanilla
1 teaspoon baking power
Directions:
Beat margarine until soft; add sugar, eggs and sour cream.
Blend plantains, flour, baking soda and baking powder. Add them to the previous mixture. Add the vanilla and beat thoroughly.
Pour the mixture into a greased and flower pan. Bake in a preheated oven at 350 degrees for about an hour. Check with a wooden toothpick. When it comes out dry, the bread is done.