Total Time: 40 minutes
I absolutely love plantains! I enjoy ordering them any time I’m out at a Cuban or Puerto Rican restaurant. However, I finally learned to make them at home by my good friend who is of Dominican descent. Thank you for teaching me how to make these beauties at home, my friend!
- 3 green plantains
- 1 cup canola or vegetable oil for frying, enough to fill your pan to about 1/2 inch deep
- 1 lime
- Salt or other seasonings
- Cut off the ends of each plantain.
- Slice through the skin, down the seams, lengthwise from top to bottom. Then peel like a banana. Some people prefer to slice the skin off like a pineapple. Do what you’re most comfortable with, but be careful!
- Slice your plantains on an angle about 1-inch thickness. It’s important to cut them on an angle so they are easier to “smash” later.
- Heat your oil in a large skillet over medium heat. Once hot, add plantain slices to the skillet and cook until golden on both sides.
- Remove from the skillet and place on a parchment or wax paper lined baking sheet. Place another piece of parchment or wax paper on top and “smash” your plantains. You can use a drinking class or a beer bottle to smash them into flattened plantains.
- Return your smashed plantains to the heated oil for another round of frying. This is going to toast them up really nice.
- Remove from the pan once fully golden to your liking. I like mine super crispy! Drizzle with fresh lime juice and add salt or any other seasoning.
- I love to eat these plain or dip them into chili or garlic aioli.