Pounded and Fried Plantains
Plantains are similar to bananas but are much starchier. Choose plantains that are yellow-gold and firm.
Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 cup all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- ¾ cup cold water
- 1½ lbs. plantains
- 6 Tbsp. peanut oil
- ½ cup confectioners' sugar
- Sift the flour, baking powder, and salt together. Add the cold water to the dry ingredients and stir until it is lump free. It should coat a spoon when dipped in the batter. Add a tablespoon of flour or water if necessary to get this texture.
- Cut the ends off the plantains. Cut through the peel lengthwise several times and use the tip of a butter knife to pry off the peel. Cut the plantains in half and again in half lengthwise, and then cut each half into thirds. Use a rolling pin to flatten each plantain.
- Place a griddle over medium-high heat. Once it is heated, pour 3 tablespoons of oil on the griddle and swirl so the surface is coated evenly. If the oil smokes, lower the heat until it stops smoking.
- Dip each pounded strip into the batter and let the excess drain off. Place half of the slices of plantain on the griddle so they aren’t touching. Fry each plantain for 1–2 minutes per side. They will darken more after they are removed from the oil. Add the rest of the oil and repeat with the rest of the plantains.
- Sprinkle them with confectioners' sugar and eat while hot.