Plantain Bowls or Tostones Bowls
Plantains, often overshadowed by their sweeter cousin the banana, are a versatile and underutilized vegetable. These starchy fruits can be prepared in a multitude of ways, making them a valuable addition to any kitchen.
When unripe or green, plantains are firm and starchy, similar to potatoes. They can be boiled and mashed to create a savory side dish, or sliced and fried to make crispy tostones or plantain bowls. Thinly slicing and frying them also produces delicious plantain chips, perfect for snacking.
As plantains ripen, their flavor becomes sweeter and their texture softer. Ripe plantains can be fried until golden brown, resulting in a caramelized, sweet treat known as maduros.
Whether you enjoy them green or ripe, plantains offer a unique and delicious way to diversify your meals. Give them a try and discover the many ways you can incorporate this amazing fruit into your cooking.
Plantain Bowls
Ingredients
green plantains
salt or adobo
Directions
- Peel plantains and cut into 2-3 inch portions depending on the size of your lemon or lime squeezer.
- Heat enough oil to cover or almost cover the plantains over medium high heat. When the oil is hot, fry plantains turning occasionally to evenly cook. Fry until a toothpick or fork inserted, pierces them easily.
- Place a fried plantain in the lemon or lime squeezer and close firmly. This will create the plantain bowl.
- Remove the plantain bowl from the squeezer.
- Fry plantain bowls in hot oil until golden brown and crispy.
- Sprinkle them with salt or adobo to taste. They are ready to be filled and eaten.
- Tip: To prevent some of the plantain from coming out of the bottom of the lemon squeezer place plastic wrap first then place plantain. Cover plantain with plastic wrap and close.
- Plantain bowls can be filled with shrimp, meat or anything you prefer. The next recipe goes great inside these plantain bowls.
- Please note that plantain bowls should be eaten shortly after frying for the best taste.
