HOME > Chowhound > General Topics >

Discussion

Plantains.....what to do with them?

  • m

Hi.

Anybody have ideas of what to do with plantains? I recently tried frying the as chips with a sprinkle of salt and it was delicious. Now i'm interested in other ideas of what to do with them.

Thanks in advance.

Maya

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Fry them but slice them thicker and fry less so that they are still soft. Also good is to batter then a bit before you fry (Asian way)...sooooo good.

    1. Split them, but do not separate the halves and do not peel. Lightly dust with salt, pepper and a tiny bit of chili powder. Roast in a very hot oven (BBQ, pizza oven or smoker will also work)until skin is black and flesh is nicely browned, but not charred. Plaintain should be tender/soft but not mushy.

      Sprinkle with turbinado sugar (raw sugar, but regular granulated works too) and drizzle with crema and rompope. Eat while still hot.

      2 Replies
      1. re: Gayla

        What is crema and rompope?

        1. re: charlie

          Crema is a Mexican dairy product. It's not really sour cream, although thinned sour cream makes an acceptable substitute. It actually more closely resembles creme fraiche.

          Rompope is a shelf-stable Mexican (alcoholic?) beverage that tastes an awful lot like egg nog. It's really delicious and pairs well with roasted plantains.

      2. You can make tostones from the green, unsweet plaintains.

        There's a good recipe below.

        We like to dip ours in mojo (made from garlic, sour orange, olive oil, etc.).

        Link: http://icuban.com/food/tostones.html

        1. I know this is not healthy but sometimes I do it only on the weekend. If I make bacon and eggs I split the plantain in half length wise and put it flat side down 1st and cook it right alongside the bacon and have them with bacon and eggs.....yumm yumm!

          1. Coincidentally I was channel-surfing the other day and saw the finishing touches being put on this soup, which looked good. (If you're among the Emeril haters, my apologies.)

            Link: http://www.foodnetwork.com/food/cda/r...