Difference between revisions of "Banan Pese"
RealRecipes (talk | contribs) m (Text replace - "Category:Haitian Salads" to "Category:Haitian cuisine Category:Salad Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 medium-sized green [[plantain]]s, peeled and cut crosswise into 1/2" thick slices | * 2 medium-sized green [[plantain]]s, peeled and cut crosswise into 1/2" thick slices | ||
| − | == | + | == Procedures == |
# In a heavy 12 inch skillet, heat the [[oil]] over moderate heat until a light haze forms above it. | # In a heavy 12 inch skillet, heat the [[oil]] over moderate heat until a light haze forms above it. | ||
# Add as many [[plantain]] slices as you can without crowding the pan, and brown for about 2 minutes on each side. | # Add as many [[plantain]] slices as you can without crowding the pan, and brown for about 2 minutes on each side. | ||
Latest revision as of 07:07, 14 July 2012
Description
Ingredients
- 1/2 c. vegetable oil
- 2 medium-sized green plantains, peeled and cut crosswise into 1/2" thick slices
Procedures
- In a heavy 12 inch skillet, heat the oil over moderate heat until a light haze forms above it.
- Add as many plantain slices as you can without crowding the pan, and brown for about 2 minutes on each side.
- As they crown, transfer them to paper towels to drain.
- On a board, using a broad solid (not slotted) spatula, press each slice into a flat round about 1/4 inch thick and 2 inches in diameter.
- Heat the oil and fry the rounds again for about 1 minute on each side.
- Drain on paper towels and serve at once.
