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  1. Heat the oil in a 12" cast iron skillet at medium-high
  2. Place the plantain chunks flat-down in the pan, cleanly separated, and cook for three minutes. Turn plantains over, push to one side of the pan, and add shallots to the other side.
  3. Remove the plantains from the pan, leave shallots in, and reduce heat to low. Put them on a napkin-covered plate, and allow to drain for 45 seconds. Continue to turn shallots.
  4. Crush the plantains down to 1/4 inch with a plate or bottom of a cup, and submerge them in cold water briefly.
  5. Return plantains to the skillet, turn heat back up to medium-high, and fry 1 minute on each side. Outside should be dark brown and dry.
  6. Remove plantains and shallots from pan and season.

Should be like home fries cooked with onions, except better. Should have a solid, only slightly squishy consistency.

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