Fried Plantains, twice-fried green plantains, are a favorite snack and side dish. Haitians call them bananes pesées, or banan peze.
6 to 8 servings
- Green plantains, peeled and sliced diagonally into 1-inch pieces — 2
- Oil for deep frying
- Heat about 1/2-inch of oil in a heavy skillet over medium-high heat. Add half the plantain slices to the hot oil and fry, turning frequently, until they begin to brown on all sides. Remove to a paper-towel-lined plate and repeat with the remaining slices.
- When all the slices have been fried, use a glass or small plate to press each slice to a thickness of about 1/3-inch.
- Return half the flattened slices to the hot oil and fry again on each side until well browned and crispy. Drain on paper towels and repeat with the remaining flattened slices. Serve hot.
BANAN PEZE VARIATIONS
- Sometimes the plantains are soaked in salted water for about an hour and then dried well before they are fried. This is said to make them crispier and add flavor.