Fried Green Plantains

From the kitchen of Carly

Starchy, satisfying fried plantains that hit different from regular chips. Sliced thick, fried until golden and tender, then flattened and crisped again. The texture is pure comfort: creamy inside, crisp edges. Serve hot with salt and whatever dipping sauce calls to you.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 pound large unripe (green) plantains (about 3)
  • 1About 2 cups vegetable oil
  • 12 cups warm water

Instructions

  1. Cut ends from each plantain with a sharp small knife, then cut a lengthwise slit through peel. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry off peel.

  2. Heat 1/2 inch oil in a deep 10- to 12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. Fry plantains in 2 batches, turning occasionally with tongs, until tender and just golden, 5 to 7 minutes per batch. Transfer plantains to paper towels to drain, reserving oil in skillet.

  3. Flatten each plantain to 1/4 inch thick with a tostone press or bottom of a heavy saucepan.

  4. Stir together warm water and 1/2 teaspoon salt in a bowl. Heat reserved oil over medium heat until it shimmers. Dip a flattened plantain in salted water and gently place, without patting dry, in hot oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains (without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3 minutes per batch. Transfer with tongs to clean paper towels to drain. Season with salt and serve immediately.