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QuestionWhat can I do with lots of plantains?
Randall ChambersRandall (Randy) Chambers is a Personal Chef and the Owner of Luxury Meals From Home based in Arvada, Colorado. He has more than 16 years of commercial kitchen experience, five years of sous chef experience, and two years of experience as an executive chef. Chef Randy draws inspiration from his half Bolivian background and his forte is South American cuisine. He holds an Associate’s degree in Culinary Arts from The Art Institute.
Personal ChefMake a sweet appetizer with them! Just bake the plantains in honey and cinnamon or something similar. -
QuestionDo plantains turn into bananas?Randall ChambersRandall (Randy) Chambers is a Personal Chef and the Owner of Luxury Meals From Home based in Arvada, Colorado. He has more than 16 years of commercial kitchen experience, five years of sous chef experience, and two years of experience as an executive chef. Chef Randy draws inspiration from his half Bolivian background and his forte is South American cuisine. He holds an Associate’s degree in Culinary Arts from The Art Institute.
Personal ChefNope! While similar, plantains and bananas are different overall. For instance, you can't use a plantain in a smoothie like you would a banana. -
QuestionWhy does frying not work as well with bananas?
Community AnswerPlantains and bananas have different textures. Bananas are softer than plantains, which is why they do not fry as well. -
QuestionWhy are the plantains fried twice?
Community AnswerFor tostones, the first time through the fryer softens the fruit and prepares it for the final frying, during which they become soft inside and golden and crispy on the outside. -
QuestionHow do I fry plantain with a crust?
CaeiiaTop AnswererFry them like above, then mash them together flat with a fork. Fry again, and make sure not to turn the flattened patty until the fried side has developed a crust. -
QuestionWhy do we need sugar for frying plantain?
Lucy VeeTop AnswererSugar helps with browning, flavor, and texture when frying. It caramelizes, creating a sweet, golden crust and deeper flavor. Sugar also promotes faster surface browning, giving a slightly crisp exterior while keeping the interior soft. In savory preparations, a little sugar balances acidity and bitterness. Too much sugar can burn at high heat, so fry moderately ripe plantains, or use moderate oil temperature (325–350°F / 160–175°C).
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