Fried Plantains

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Fried Plantains to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Fried Plantains, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 6 Servings
• Ingredients
• 3 c water
• 3 green plantains, peeled and cut diagonally, 1 inch
• 1 es
• 3 cloves garlic, chopped
• 3 ts salt
• 1 vegetable oil for deep frying

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions In large bowl, combine water, plantains, garlic and 2 3/4 teaspoons salt

Step 2: Technique & Execution

Let stand 15 minutes

Step 3: Technique & Execution

Drain plantains well, reserving liquid

Step 4: Technique & Execution

Dry plantains on paper towels

Step 5: Technique & Execution

In large skillet, heat 1/2" oil until deepfat thermometer registers 375 degrees

Step 6: Technique & Execution

Add plantains and fry 7 minutes