sarandi

This is one of the easiest and most rewarding dishes I’ve ever made. Ever.

These are eaten all over the Caribbean and Central America, and are also called patachones and tachinos. Since they’re starchier than bananas, they’re usually eaten with some sort of savory dish and used to sop up fats and liquids—but they’re also eaten as treats, which is how I’ve prepared them. Here’s how to do it. You’ll need:

1. However many plantains you want to prepare. I’d get two or three the first time around.
2. Oil. I prefer vegetable. Canola can suck it. Hard.
3. Salt. Kosher please, thanks.
4. Sugar (optional)

You’ll also need:

1. a pan—preferably a wide one if you’re cooking a lot. I used a small 8–inch cast iron pan (I only used one plantain). I’d say at least a 12–inch pan if you’re cooking two or three.
2. tongs
3. a knife and cutting board
4. a wooden spoon, spatula, or glass bottle
5. a bowl of cool water
6. a cloth towel for drying the plantains
7. a drying rack or paper towels/bags to absorb excess oil
8. a fry thermometer (optional)

First things first: get your pan on a medium high flame and fill it with 2cm of oil. Let it heat as you prep your plantains. If you’ve never seen a plantain…

Now you have.

They look super similar to bananas, but they’re not as easy to peel by hand. So, with a knife, cut off both ends. Then make a slit through the flesh from end to end. Remove the fruit and cut into 4cm lengths (roughly 1½ inches). The peel should look something like this:

Not all that different from a banana, but it is much stiffer, as is the fruit inside. Anyhow. Since the segments you cut are 4cm and the oil is 2cm, that means we’ll have to give them a flip to cook both sides. Once the oil is up to temperature (325°F) gently place in the segments so they rest on a flat, cut side. If you don’t have a fry thermometer (I don’t either, don’t worry), just guess. The oil should get excited initially, but should settle down after 30 seconds or so. If it continues to rage, turn the heat down slightly. You should be able to see the segments as they cook–they shouldn’t be completely enveloped in bubbling oil. Here’s a photo to clarify:

After about 1½ minutes or when the bottom halves have started to brown, give them a flip to the other flat side with your tongs. Cook again for 1½ minutes. They should look something like this:

Now remove them from the oil and let them drain a little on a cooling rack or paper towels. I kill the heat at this point because the cast iron retains the temperature and I don’t want the oil to burn. Using the wooden spoon (or other squashing implement), flatten each segment down to half it’s size, like this:

Then, place the medallions in the bowl of water for a minute or so. Don’t let them sit too long or they’ll absorb excessive moisture and fall apart. Keep this in mind when squashing them–don’t make them too flat! Remove them from the water and pat dry in a cloth towel.

Get the oil back to about the same temperature as before and gently place in the medallions. You’ll need a little more room this time around; work in batches if you need to so you don’t overcrowd the pan and lower the temperature. Also: when frying it’s best to place things in away from you, so the oil doesn’t splash onto you. Don’t blame me for your hospital visit! Work smart and safe, always. Here they are back in the oil:

Cook for about 4 minutes per side, until golden brown. Remove, drain, and season immediately with salt (even if making them sweet). If you want them to be sweet, sprinkle on a sugar variety of your liking. I like granulated or cane for the texture. You could even use a squeeze of lemon juice, some crème fraîche, or whipped cream to add some more richness and bite to this treat.

There you have it.

If you live in Milwaukee and are fry-tened (groan) to fry on your own, let me know and maybe we can arrange something.

Eat well, and cook safely!