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How to avoid Soggy Plantains?

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How to avoid Soggy Plantains?

ideabaker | Aug 24, 2008 06:35 AM

Hi all; I love plantains to accompany my beans-and-rice side dishes for Southern or Latin-American meals.

I recently bought some wonderfully ripe (black) plantains and rushed home to cook them up to go alongside panko crusted Cajun fried catfish, brown rice and black beans. The fish, rice and beans came out awesome... the plantains, not so.

I peeled the plantains, sliced them on a diagonal, about a quarter inch thick, then placed them in very hot oil in a frying pan on the stovetop. They browned up nicely on both sides (after flipping them) then I drained them on paper towels. When I tried to get them off of the towels they stuck to them, but I finally got them off. They tasted lovely, carmelized and just delicious. But guests didn't want to eat them as they were flabby and gooey, no real texture to them.

Any advice on how to prevent this in the future? I briefly thought that dredging them lightly in flour or corn flour would maybe help, but I don't recall ever eating a good plantain that (to my knowledge) was breaded.

Thanks in advance for your advice

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