Fried Plantains
Many people call fried plantains “tostones,” but my family has always called them “Platanos.” My grandma was born in Puerto Rico, and these fried plantains, or Platanos, were a dish her family made often! They can usually be found paired with Mojo (pronounced mo-ho) which is a sauce made with garlic, cilantro, and olive oil. This traditional Puerto Rican dish is often served with rice, beans, and chicken or fish.
Platanos have and always will be one of my favorite Puerto Rican dishes. They are something I would ask for every birthday! I definitely recommend getting one plantain for every two people. Each plantain can make about 8 platanos, so keep that in mind when you are at the store.
You can find plantains at many grocery stores and look like large green bananas. They are much harder and starchier than typical bananas, so unfortunately, regular unripe bananas will not work for this recipe. Make sure to look for plantains at the store and pick ones that are fully green.
This dish is simple! All you need is plantains, avocado oil (or olive oil), garlic powder, fresh garlic, and cilantro.
First you need to remove the peel, but unlike a regular banana, I recommend using a knife to pry the peel away from the plantain inside. My grandma always showed me to cut the plantain into four pieces with the peel still on, and then remove the peel from each of the four chunks.
After you have your chunks, cut each in half long ways to make 8 total pieces. Repeat this process for how ever many plantains you have. Then you can heat the oil in a pan and start your first round of frying! Fry for 3-4 minutes on each side and remove from the oil. Using a small plate, small pot, or plantain masher (yes that’s a thing), flatten the plantain until it looks like a small tortilla or super thick potato chip. Once all the plantains are flattened, fry them again for 2-3 more minutes on each side or until both sides are nice and golden. Remove from the oil for the last time and season with garlic powder.
The final step is to make the mojo or the garlic, cilantro, and olive oil sauce. My grandma uses a wooden mortar to mash the garlic and cilantro together to make a fine paste. I personally don’t have a wooden mortar, so I grate the garlic cloves and then finely chop the cilantro. You can certainly use a blender or food processor to make a finer paste if you prefer! Once the plantains are fried and the mojo is mixed, you are ready to serve!
Platanos are the best when served immediately after frying and sprinkled with garlic powder. Take them over to the table and watch them get devoured by everyone…even if everyone means just you! No judging here! If you do happen to have leftover platanos, you can always pop them in the air fryer or microwave.
FRIED PLANTAINS
INGREDIENTS:
*Recipe makes 16 platanos
2 plantains
1 cup avocado oil
1 tbsp garlic powder
1/4 cup cilantro
2 cloves garlic
3 tbsp olive oil
INSTRUCTIONS:
Cut each plantain into four pieces with the peel still on, and then remove the peel from each of the individual chunks. Using your knife, make a slit in the peel, and use your thumb to peel back the peel from the plantain.
Once all the chunks have been peeled, cut each in half long ways. Each plantain should yield 8 total rectangular shaped pieces.
Grate garlic cloves and finely chop cilantro and add to a small bowl. Add olive oil and mix well, then set aside.
Heat the avocado oil in large pan and place your plantain pieces in the oil, be careful not to overcrowd the pan. Fry for 3-4 minutes on each side and then remove from pan and place on a plate with a paper towel to absorb any excess oil.
You may need to do this in multiple batches depending on the size of the pan.
Using a small plate, small pot, or a plantain masher, flatten the plantain chunk until it looks like a mini pancake. Place the flattened plantains back into the oil once more, careful again not to overcrowd the pan. Fry for 2-3 minutes on each side or until the plantains turn a golden color. You may need to do this in multiple batches.
Once golden, remove the plantains from the oil and place on a plate with a fresh paper towel to absorb any excess oil. Sprinkle with garlic powder and serve with mojo sauce.
Fried Plantains with Mojo Sauce
Ingredients
- 2 plantains
- 1 cup avocado oil
- 1 tbsp garlic powder
- 1/4 cup cilantro
- 2 cloves garlic
- 3 tbsp olive oil
Instructions
- Cut each plantain into four pieces with the peel still on, and then remove the peel from each of the individual chunks. Using your knife, make a slit in the peel, and use your thumb to peel back the peel from the plantain.
- Once all the chunks have been peeled, cut each in half long ways. Each plantain should yield 8 total rectangular shaped pieces.
- Grate garlic cloves and finely chop cilantro and add to a small bowl. Add olive oil and mix well, then set aside.
- Heat the avocado oil in large pan and place your plantain pieces in the oil, be careful not to overcrowd the pan. Fry for 3-4 minutes on each side and then remove from pan and place on a plate with a paper towel to absorb any excess oil.
- You may need to do this in multiple batches depending on the size of the pan.
- Using a small plate, small pot, or a plantain masher, flatten the plantain chunk until it looks like a mini pancake. Place the flattened plantains back into the oil once more, careful again not to overcrowd the pan. Fry for 2-3 minutes on each side or until the plantains turn a golden color. You may need to do this in multiple batches.
- Once golden, remove the plantains from the oil and place on a plate with a fresh paper towel to absorb any excess oil. Sprinkle with garlic powder and serve with mojo sauce.
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