Banan Pese (Pressed Double-Fried Plantains)

2010-08-06T07:00:00Z 2010-10-29T13:37:31Z Banan Pese (Pressed Double-Fried Plantains)Recipe Courtesy of Aminestha Antoine
Photography by Jennifer Silverberg
Feast Magazine | Inspired Local Food Culture/Midwest

Banan Pese (Pressed Double-Fried Plantains)

|Serves 8|

  • 6-8 plantains
  • vegetable oil
  • salt
  • water


Peel fresh-picked (if you're lucky) green plantains (un-ripened).

Slice at an angle; larger surface area for frying.

Soak in salt water.

Deep fry plantains in oil until they start to turn golden and the oil calms.

Remove from oil and use a press to "flatten" plantain into a thick chip. Aminestha's press is made from two pieces of leather-hinged Haitian oak; any press will do the trick.

Dunk in salt water and deep fry a second time, until slightly brown and the oil has calmed.

Drain and remove.


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