Give your dishwasher a rest with chef Daisy Martinez’s edible plantain cups for your favorite dips.
Twice-Fried Plantain Cups Recipe
Makes about 16 cups (depending on the size of the plantains)
4 green plantains, peeled
Vegetable oil, for frying
Cut the peeled plantains crosswise into 4 more-or-less even (about 1 1/2-inch) lengths. If you do not plan to cook the plantains right away, put them in a bowl with enough cold salted water to cover for up to 2 hours. Drain and pat dry before continuing.
Pour 3 inches of oil into a heavy pot and heat until the tip of the handle of a wooden spoon dipped in the oil gives off a slow stream of bubbles (about 325°F). Carefully slip
as many of the plantain pieces into the oil as will float freely. Fry, turning them over now
and then, until pale golden in color and tender when poked with the tip of a paring knife, about 5 minutes. Remove them with a slotted spoon and drain on paper towels. Repeat with the remaining plantains.
When all the plantains have been fried, start making the cups with the plantains that
were fried first (they will have cooled enough to work with). Stand a piece of plantain up
in the well of a tostonera and close the lid using a little gusto. The plantain will form a
little cup. Take it out of the tostonera and turn the rest of the plantain pieces into cups in
the same way. The cups may be made to this point up to an hour in advance. Store
them at room temp.
Just before serving, reheat the oil until the tip of the handle of a wooden spoon inserted
into the oil gives off a lively stream of bubbles (about 360° F). Carefully slip as many of
the cups into the oil as will fit without crowding. Fry until golden brown and crisp, about 4 minutes. Remove with a spider or slotted spoon and drain on paper towels. Serve within
5 minutes, filled with whatever you prefer.
In association with Rachael Ray at www.rachaelray.com