How to Cook Unripe Plantains
If you’ve ever picked up a bunch of unripe bananas at your local supermarket, you might have noticed that they’re much larger and firmer than the ones you usually see. That’s because they are actually plantains — and not just any bananas, either.
These large, starchy tubers are found in warm climates around the world and have a thick skin. They’re not as sweet or as easy to digest as bananas, so it’s best to cook them before eating.
They’re versatile enough to be added to a variety of dishes, from salads to desserts. They’re also a great source of fiber, protein, and potassium.
Green plantains are a great substitute for potatoes in many recipes. They can be fried, mashed, braised, or roasted in the oven.
You can even use them to make delicious guacamole and chimichurri. If you’re looking for a healthy and filling snack, then fried plantains are a must-try!
The key to a tasty fried plantain is to fry them right when they’re still green. This will help prevent them from getting too mushy in the frying process, and will ensure they stay crisp and light on the outside.
Adding a little oil to the frying pan is also helpful for preventing the plantains from sticking. The oil will need to be heated well before the plantains go in, so be sure to add them when the heat is hot but not yet high.
Once the plantains are sliced, fry them in the hot oil until they’re golden all over and a bit softer on the inside. Remove them with a slotted spoon and drain them on paper towels.
They’re a quick and easy snack to prepare for when you have some free time or want to try something new. They’re also a good way to get some veggies into your diet when you don’t have many other options.
When they’re completely ripe, these plantains are almost as sweet as bananas. They’re perfect for grilled or baked in the same ways you would a potato, or served with ice cream and caramel sauce.
Ripe plantains are also a good option for fried treats like mangu, which is a popular Puerto Rican side dish of green, mashed plantains topped with onion powder and olive oil. They can also be made into a delicious, gluten-free breakfast by combining them with scrambled eggs and cheese.
You can also use ripe plantains in savory dishes like mofongo, which is an ancient Puerto Rican dish of mashed plantains, garlic, and peppers. It’s a great alternative to bread and meat dressing, and is particularly tasty as a turkey stuffing.
The ripe fruit is also excellent in salads, such as in this Cuban-inspired guacamole. The addition of a few spices, such as cumin and cayenne pepper, can elevate the flavor without changing its texture too much.
Green plantains can be eaten raw, but they’re not as appetizing as ripe bananas. You can eat them cooked in many different dishes, from salsa to a savory hash.
