Bannann Peze — Print Recipe — The Culinary Codex

Green plantain slices fried once until soft, smashed flat, then fried again until golden and crispy. The quintessential Haitian side dish and snack.

Instructions

1 Peel plantains and cut into two-centimeter thick rounds. Soak in salted water for five minutes, then drain.
2 Heat oil to 165C in a deep skillet. Fry plantain rounds for three minutes until pale golden and slightly soft.
3 Remove plantains and drain on paper towels. While still warm, flatten each round to half its thickness using a tostonera or the bottom of a plate.
4 Dip flattened plantains briefly in salted water, then return to hot oil raised to 180C.
5 Fry again for two to three minutes until deeply golden and crispy on both sides.
6 Drain on paper towels, sprinkle with salt, and serve immediately while hot and crunchy.

Did You Know?

The tostonera, a wooden press used to flatten plantains, is considered an essential kitchen tool in every Haitian household.