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Slide plantain off glass. Reheat oil over medium heat and return flattened plantains to hot oil. Fry 3-4 minutes, turning occasionally, until plantains are golden brown in color. Transfer plantains to a plate with a fresh paper towel, but DO NOT BLOT. Sprinkle with salt & serve immediately, with ketchup (optional).
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Peel the plantains. Cut the plantains into big pieces, arount 3 cm thickHeat the oil over medium in a frying pan. Make sure to cover the plantains pieces.Fry the plantains until they start to get yellow, but not golden. Remove the plantains and place on paper towels to drain the oil.
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In a large frying pan or cast-iron skillet, add enough oil to coat the bottom of the pan about 1/4 inch. Turn heat onto medium. Once the oil is hot, add the plantain pieces. Cook for about 3 minutes on each side until nicely browned. Fry the plantains on each side until golden brown.
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Directions. Peel plantain and cut into 1-inch slices. Fill a bowl with 3 cups of cold water. Heat oil in a large deep skillet over medium-high heat; add plantain slices in an even layer and fry on both sides until golden brown, about 3 1/2 minutes per side. Set skillet aside.
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3. Place the plantain pieces in the pan and fry approximately 4-8 minutes, or until the bottoms are bright yellow or slightly brown. 4. Flip the pieces and fry another 3-6 minutes. If you prefer your plantains darker and crispier, flip again and fry for an addition 1-2 minutes. 5.
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Patacones with Black Bean Dip. For the plantains: Slice 3 plantains about ¼ inch thick. Heat vegetable oil about ½ inch deep in a frying pan. Add plantains, only one layer at a time. Cook for about 3 minutes on each side, using a slotted spoon to turn them. (3 minutes is approximate - turn them when browned.) Remove from oil onto a paper towel.
Fried ripe plantains aka "maduros" (yellow plantains)… Puerto Rican
When I lived in the US, I was only familiar with green plantains being fried as a side dish. However, living in Costa Rica opened my eyes to the versatility of this humble fruit. In Costa Rica…
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Peel the plantains: Cut off the ends and score down the ridges of each plantain, then pry the skin off using your fingers or a spoon. Cut into 1-inch chunks and fry: You can slice on a diagonal or straight across. Then fry on each cut side for 3 to 5 minutes until the plantains turn golden yellow and soften slightly.
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Peel plantains completely. Slice Plantains into 1/2 inch rounds. Heat oil in sauce pan until almost boiling. CAREFULLY place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes. CAREFULLY remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in.
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Instructions. Peel the plantains and cut them into rounds about 1 inch thick. Using 1-2 inches of oil in the bottom of the pan. Lightly fry plantain slices on all sides until just tender. Remove from heat. Using a pataconera or tortilla press smash the plantains into flattened discs.
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Wash and peel the ripe plantains. Cut them into fairly thick slices (about ½ inch-thick rounds) or diagonals depending on your visual preference. They taste the same either way. Pour the oil In a.
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4 ripe black-skinned plantains, peeled, cut diagonally into 1/2-inch slices or halved lengthwise 5 tablespoons olive or vegetable oil Salt to taste. Directions. Heat vegetable oil in a saucepan over medium heat. Working in batches, fry plantains until golden brown, turning often, for about 4 minutes.
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Cut the ends off the plantains, remove the peel and slice into 1 1/2 wide circles. Soak the plantain slices in a bowl of slightly salted water for 30 minutes. Heat ¼ cup of vegetable oil in a skillet on medium heat until sizzling. Place plantains in the oil and fry until light golden brown - normally about 3 minutes for both sides.
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Instructions. Line a plate with a double layer of paper towels. Heat oil in the skillet over medium heat. When the oil shimmers, carefully add the sliced plantains, let them fry for 3 minutes and transfer them to the paper-towel-lined plate. Leave the oil in the pan for the final step.
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Fried plantains became my new obsession in Costa Rica. I could've happily had the "breakfast candy' with gallo pinto, pineapple and coffee every morning.. Foodie Friday: Fried Plantains in Costa Rica. June 21, 2013 | Central America, Food by Melissa Hogan | Costa Rica | No Comments. Share 2. Tweet 9. Pin 12. Flip. Email.
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Heat enough oil to cover the bottom of the skillet. On medium/ high heat cook plantains pieces on both side (about three minutes on each side) don't let them burn. Put oil on the bottom of a plate. Set a plantain on it. Slather anther plate with oil and push down on the top, crushing the plantain into a cake.