what the hell am i doing wrong, guys? i keep trying to recapture the deliciousness of central america by recreating fried plantains (platanos maduros for those of the local tongue) as can be seen below, but keep getting some kind of wussy version that just doesn't do it for me (see above picture). oh-so-ripe plantains? check. a wee bit of veggie oil? check. salt and sugar? check.
hell - i've even brought in a dash of cinnamon for kicks!
and though this rendition IS tasty, it's not the same, and i want the same.
so i need your help, and recipe knowledge, to tell me what i'm doing wrong. pointers, links, recipes, WHATEVER - just help me recreate the taste sensation that i'm missing.
so what kind of prize do i get for telling you the secret to perfect fried plantains?
ReplyDeletemy undying appreciation.
ReplyDeleteyes, please send that in the mail. priority post.
ReplyDeleteand now, the secret:
this comes from a blogger called The Leftover Queen who, like you, couldn't figure out the plantain mystery; "I loved them so much I tried making them at home, several times over the years, but they always turned out hard and starchy..."
It seems the trick is to bash them a bit and then *are you ready?* FRY THEM AGAIN.
here's a link to her post:
http://www.leftoverqueen.com/2007/08/10/recipe-twice-fried-plantains
www.leftoverqueen.com/2007/08/10/recipe-twice-fried-plantains
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