I played experimenting with many flavor combinations after discovering this concept online. The reason the kids adore these is that I give each one a 6-cup muffin tray and let them chose what goes in their individual six cups. They typically produce three savory and three sweet dishes. They are quick and simple. Try pie crust, pre-made biscuit dough, or crescent dough if you don’t have puff pastry. Quick and simple dinner!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 2 dozen |
Ingredients
- 2 cups vegetable oil for frying
- 3 plantains, peeled and sliced into 1-inch pieces
- salt to taste
- garlic powder to taste
Instructions
- Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
- While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Reviews
Simple and perfect.
Followed recipe, we didn’t think it needed any changes. However, I would have waited for the plantains to mature a bit for a richer flavor. But still very good!
I add pepper and spice.
Delicious!
Make sure that the plantains are really ripe. I mean the skins are black. Sooo sweet. Yummy
This was great! I really wanted to make plantains with tacos for taco night but had never done so before. Ended up getting yellow plantains and made platanos – didn’t need to squash anything because we cut them into pretty thin pieces – and they were delicious. Everyone loved them! Thanks so much for helping me figure out how to cook them :$
I could eat these all day everyday!
I made these for the first time and they were AWESOME! Followed the recipe as instructed and they came out wonderfully. As suggested per another review, I mixed together 1 part ketchup to 1 part mayo for a deliciously easy dip!! I have one plantain left that I’m going to let ripen to make the sweet plantains. ¡Muchas gracias!
If you don’t have wax paper you can use the same skin from the plantain to mash the maduro before refrying. My grandmother taught me that.
fried twice is the real way to make these. any flavoring is optional even just plain salted, but always put Franks Red Hot sauce on them!
Being Puertorican, I make fried plantains all the time. When I use green plantains (Tostones), I soak the slices in some salt water with a clove of garlic for a couple of hours, them pat them dry before frying. If I use ripe plantains (Platanos), I just slice and fry until golden brown and caramelized, then sprinkle with cinnamon.
I will make it over and over love it.
We recently moved to Puerto Rico from Utah and my husband and son love the Tostones we get at the local restaurants. I found this recipe, hoping to make them at home. I followed the recipe exactly except instead of using garlic powder and salt I just used garlic salt. They turned out just like the ones in the restaurants. We LOVE them with mayo/ketchup (what we call fry sauce in Utah).
I thought this recipe was about perfect as written. This was my first try at cooking plantains and I really enjoyed these, garlicky and fried!
I’m living in Brazil right now and plantains are not a huge part of Brazilian cuisine like it is in other Latin American countries. Folks down this way are more likely to use yucca as a side with rice/beans. I decided to switch it up recently and now I’m on a huge plantain kick. What a nice and easy switch to go with rice and beans. Also tasty with a side of homemade aioli. Mm!
I followed the recipe, but found these to be rather bland, even with the salt and garlic. Just not my thing.
Love these! and I want to thank ~COLOMBIANA~ for her saying what the differences are: There’s TOSTONES which you fry using green plaintains. Cut them staight down into 1 inch circles & then proceed with above recipe.Use the bottom of a mug to mash.These are salty & usually with some garlic in a bit of oil. THEN there’s PLATANOS which you cook with ripe or yellow plaintain. Those you slice sideways and pan fry until golden brown. These are the sweet kind.
I agree with using ripe plantains, and no seasoning . Dip in guacamole .
Love these. Great side dish for almost any dish.
Made these tonight!! It was a huge hit with my 3 year old niece and my 7 year old. I did NOT deep fry the plantains, I lightly (pan) fried them in 1/4 cup of olive oil. After double frying them, I sprinkled them with kosher salt, garlic powder and smoked paprika. I will be making these again. Thank you for the recipe!!
Had these at my first Cuban restaurant visit and they were delicious! Thanks for this GREAT and EASY recipe! This was hubby’s first taste and he was looking for more!