9 Delicious Plantain Recipes (2024)

FAQs

Why do you soak plantains in water? ›

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.

Vitamin A and C contained in unripe plantains are anti-inflammatory agents that help regulate immune functions. They are a good source of fiber which not only enhances Gastrointestinal (GI) motility but also appears to lower the risk of developing constipation.

Spicy and sweet I could do, in the form of cayenne and sugar, but cumin was a little too savory for me. Add some if you so dare! Although I usually like plantains with sour cream, I found that these were just perfect with a squeeze of lime to bring out the flavors–you won't want to skimp on that part!

Add plantains and set aside to soak for 15 to 20 minutes. In a skillet, heat oil over medium-high heat until shimmering.

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.

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.

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.

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.

In a small bowl, stir together seasoning salt, black pepper, white pepper, cumin, curry powder, paprika, MSG (if using), and cayenne. Cut off the ends of each plantain.

What is the best way to eat plantains? ›

Try it barbecued, fried or baked with plenty of spices and punchy flavours. Plantains look like large bananas, and can be green, yellow or almost black. They are generally eaten like a carbohydrate such as a potato rather than as a fruit, and this is how you need to think of them to cook them successfully.

Ripe plantains are sweet like a banana, without the banana flavor. They can be eaten raw but are best when fried. The edges caramelize and become crispy like the edges of pancakes cooked in butter.

As a plantain ripens, its starches are converted to natural sugars, resulting in a sweeter taste. Frying a fully ripe plantain quickly in oil coaxes all the sugar to the surface, where it becomes caramelized. This creates a delicious flavor that's simultaneously crisp and sweet.

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.

The Rice Method: Burying plantains in uncooked rice traps ethylene gas and helps speed up the ripening process. Airtight Container: Storing plantains in an airtight container on the kitchen counter accelerates ripening by trapping ethylene gas.

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.

Cut plantains will quickly oxidize, so I always have a light brine—a teaspoon of salt for each quart of water—ready to drop the prepped pieces into until I'm ready to use them. The brine prevents oxidation, helps season the plantains, and rinses off any residual sap.