Green, Unripe Plantains

[weinoo]

Since we live in a neighborhood with a large proportion of people from Latin American/Caribbean countries, the markets here have nice supplies of plantains - either green (unripe) or well on their way to being fully ripe.

 

I love tostones, and I've made them at home by first peeling/slicing/roasting the green plantain, then pressing it, and then shallow frying in a pan. I know tostones are usually made by first deep frying slices, pressing them, and then refrying, but I try to be a little bit healthier. Because after all, I eat bacon and all that other bad stuff.

 

Anyone have any other ideas for green plantains? Or for tostones? 

 

If you cook with these, what's your methodology?

 

[gulfporter]

Mofongo is made with green plantains (and bacon!!). 

 

I don't make it but order it if I see it on the menu. 

 

Google some recipes and see which suits you.

[hummingbirdkiss]

I vote for Mofongo any day but if you want something lighter  my "methodology" is to  just think of it as a potato..you can put the plantains in soup, curry or stew…empanada filling or grind it up to make the Puerto Rican Pastelles? If I am lucky enough to have a flavorful green plantain  i make tostones (I fry them in grape seed I think it tastes the best and they come out so nicely ) with mojo every time but I rarely get flavorful green plantains in my area 

 

last time I went to Florida they were in season and I stripped my friends plant put them in my suitcase and did all the above but mostly tostones and mojo

Edited October 29, 2015 by hummingbirdkiss (log)

[scubadoo97]

I also would vote for mofongo but I like tostones as well.

I made a big batch of mofongo and had if with left over lamb while my wife was out. She's not a fan of mofongo. My last one I did with a roast chicken.