Recipe Background
Haitian cuisine is quite a melting pot, with roots in African, Caribbean, French, Spanish, and even Arab influences, making Haitian food some of the most delicious and vibrant on the planet! Just take a look at Haitian Fried Plantains! Called bannann peze in the native Haitian Creole, these crisp, golden-brown, and savory snacks may seem like any other fried plantains. But look again — these are double-fried, a fun Haitian twist that ensures each one is crispier and tastier than you thought possible! Haitian Fried Plantains are perfect for eating on their own or for enjoying with other classics like barbecue or riz collé aux pois! Cheers to Haiti!
Haitian cuisine is quite a melting pot, with roots in African, Caribbean, French, Spanish, and even Arab influences, making Haitian food some of the most delicious and vibrant on the planet! Just take a look at Haitian Fried Plantains! Called bannann peze in the native Haitian Creole, these crisp, golden-brown, and savory snacks may seem like any other fried plantains. But look again — these are double-fried, a fun Haitian twist that ensures each one is crispier and tastier than you thought possible! Haitian Fried Plantains are perfect for eating on their own or for enjoying with other classics like barbecue or riz collé aux pois! Cheers to Haiti!
Ingredients
- vegetable oil to taste
- 4 green plantains
- kosher salt to taste
Directions
- In a large cast-iron skillet, Dutch oven, or large heavy pot over medium-high heat, add enough of the vegetable oil to achieve a depth of 1/2 inch.
- Heat the oil until it reaches a temperature of 375 degrees F.
- Trim the ends off of the plantains and peel them.
- Cut the plantains crosswise into 1/2-inch-thick coins.
- Line a rimmed baking sheet with a wire rack.
- In batches, add the plantains and cook, while turning them occasionally using tongs and making sure they do not stick to each other or to the pot, until golden and starting to crisp, about 2 minutes.
- Transfer the fried plantains to the prepared wire rack and repeat until all the plantains are fried. Make sure the oil heats back up to 375 degrees F before adding the next batch.
- Reduce the heat to low.
- Optionally, gently flatten each of the fried plantains to less than a 1/4-inch thickness.
- Increase the heat to medium-high and reheat the oil to 375 degrees F.
- In three batches, add the fried plantains to the hot oil and cook, while turning them occasionally, until they are golden-brown and crisp, about 3 minutes.
- Transfer the double-fried plantains to the prepared wire rack and immediately season them with the salt.
- Repeat until all of the plantains are double-fried and seasoned.
- Serve immediately.
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