Fried Plantain Cups

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Top and tail the green plantains.

Score the skin of the plantain by running a knife down the back.

Use the edge of the knife to work the skin away from the plantain.

Sneak your thumb down into the scored space to loosen the skin off the plantain.

Cut the plantain in half for two different preparations: plantain chips and plantain cups.

Keep the plantain pieces in salted water to prevent darkening.

Cut the plantains for chips into pieces about 1 inch thick.

Heat oil to 350 degrees Fahrenheit for the first fry.

Ensure the plantains are completely dry before frying to avoid splatter.

Fry the plantains until cooked through, checking with a paring knife to ensure they are soft inside.

Drain the fried plantains on paper towels.

Use a tostonera to smash the fried plantains into tostones.

Flip the tostonera to create plantain cups using larger pieces of plantains.

Heat oil to 400 degrees Fahrenheit for the second fry.

Carefully ease the plantain cups into the hot oil to maintain their shape.

Fry until the cups are golden brown, avoiding overcrowding in the oil.

Fill the plantain cups with desired fillings such as guacamole, tomatillo salsa, or pico de gallo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary