9 Delicious Plantain Recipes (2024)

FAQs

Why do you soak plantains in water? ›

Like many potatoes, green plantains will often turn brown if left out in the air for too long after being peeled, soaking in water also helps prevent this from occurring as well as reducing the amount of free starch on the outside which can cause over-browning.

Definitely more so than a regular banana. They can be consumed green, yellow, brown, or black; ripe or unripe; cooked or uncooked (but not very often); baked, fried, steamed, boiled, or grilled. In fact, I eat them at least three times a week.

You can fry, grill, roast and boil them. Plantains are nutrient-rich, which contributes to the fruit's many health benefits. They contain vitamin C, vitamin A and potassium. They can help boost immune system health, aid weight loss and promote healthy brain function.

Soak green plantains before frying them to keep the fruit from oxidizing quickly. As soon as you slice the green plantains, put them in a little salt water to keep the plantains from turning brown; it also helps season them.

A salted-garlic water mixture is prepared to soak the green plantain slices for a few minutes prior to frying. This will provide a garlicky, salty flavor to the fried plantains.

Most commonly used in the coastal areas, plantains appear on menus throughout the republic, including restaurant meccas Mexico City and Guadalajara, in courses from appetizers to desserts, used in various stages of ripeness. They are fried, steamed, grilled, baked, mashed, and made into dough.

Healthiest Plantain Preparation

Plantains can be eaten raw or cooked but are usually enjoyed cooked in some way. Plantains can be baked, fried, boiled, or grilled. Ripe plantains can be peeled and eaten like a banana, but even ripe plantains are usually best enjoyed cooked.

They make a great side dish for a Mexican brunch, served alongside fried black beans, enchiladas, entomatadas, white rice, or also as a dessert. You can cut a slit lengthwise in the center to serve the whole plantains.

Shelf Life: Plantains will keep for 3 weeks. Green fruit should be kept at room temperature, while more than half-ripe fruit should be refrigerated. Brooks Origin: Ecuador (primarily), Columbia, Venezuela, and Costa Rica. Brooks Origin: Ecuador (primarily), Columbia, Venezuela, and Costa Rica.

Can I freeze plantains to fry later? ›

If you have plantains that you won't be able to use within the given timeframe, you can also freeze them. Peel and cut the plantains into slices, then store them in an airtight container or freezer bag. Frozen plantains can last for several months and are perfect for later use in smoothies or cooking.

Bananas and plantains have very similar nutrition profiles. Both are good sources of several vitamins, including potassium, magnesium and vitamin C. They're also good sources of fiber. Bananas do have more sugar, though, and plantains have more starch.

5 If you're not used to eating a lot of fiber, plantains can cause discomfort like gas, bloating, and constipation. Increase your intake slowly, allow plantains to ripen fully, and cook before eating to reduce digestive distress.

Cooked plantains are nutritionally very similar to a potato, calorie-wise, but contain more of certain vitamins and minerals. They're a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium. This hidden superfood warrants a trip your local grocery. Read on to learn why.

Slice the plantains crosswise into thick slices, about 1¼ inches. (You should get about 5 slices per plantain.) In a bowl large enough to hold the plantains, combine the salt with ½ cup water and stir until dissolved. Add plantains and set aside to soak for 15 to 20 minutes.

So garlic tostones are basically fried plantains that have been pre-soaked in a garlic water to give them extra flavor. Imagine TJs potato oles but 100 times better.

Soak in a bowl of salted cold water for 30 minutes. 2Heat oil in a 5-quart heavy pot over moderate heat until a deep-fry thermometer registers 375°F. 3Drain plantains and pat dry. Working in batches, fry the chips, agitating them with a fork so they don't sick together.

By placing the unripe plantains in an airtight container and storing them on your kitchen counter, away from direct sunlight, you create an environment that traps ethylene gas and accelerates the ripening process. Make sure to check on the plantains daily, as their color change can indicate their stage of ripeness.