Haitian Green Plantains - Make Bannann Peze Today

Welcome to the vibrant world of Haitian cuisine! Today, we're diving into a beloved classic: Bannann Peze. These aren't just any fried plantains; they're crispy, savory disks of green plantain perfection, known for their unique double-fry technique and a secret flavor boost. If you're looking for delicious plantain recipes that truly stand out, or simply want to explore best dishes from the Caribbean, you've come to the right good kitchen. What makes Haitian Bannann Peze different? It's all in the quick vinegar-salt dip between fries, which infuses every bite with an irresistible tang and helps achieve that signature crispness. Get ready to master this incredible deep fried treat that's perfect as a side or a snack!
DO use fully green plantains for the best crispness.
DO embrace the vinegar-salt dip; it's the Haitian secret!
DO press them thin, but not so thin they fall apart.
DON'T use ripe (yellow or black) plantains; they'll be sweet and soft, not savory and crisp.
DON'T skip the double-fry; it's essential for texture.
DON'T overcrowd your pan; fry in batches for even cooking.

Ingredients

• 4 medium green plantains, very firm and completely green
• 4-6 cups neutral frying oil (like vegetable, canola, or grapeseed), enough for 1-2 inches depth in your frying pan
• 1 cup water
• 2 tablespoons distilled white vinegar
• 1 teaspoon kosher salt (plus more for finishing)
• Optional finishing: pinch of black pepper or chili powder

Directions

1. Bannann Peze Step-by-Step Instructions

   Prep:
2. Peel the Green Plantains: This can be tricky! Using a sharp knife, carefully score the plantain skin lengthwise in 3-4 places, just deep enough to cut through the skin but not into the flesh. Don't try to peel it like a banana. Instead, use a spoon or your thumbs to gently pry up the skin from the scored lines, working your way around until the entire peel is removed. The plantains will be sticky, so have a paper towel handy.
3. Cut for Even Cooking: Slice each peeled plantain into 1-inch thick rounds. Aim for uniform thickness so they cook evenly.
4. Method:
5. Heat the Oil: Pour your neutral frying oil into a heavy-bottomed pan or Dutch oven, ensuring it's 1-2 inches deep. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a small piece of plantain into it; it should sizzle immediately and steadily, not furiously or barely.
6. First Fry: Carefully add the plantain slices to the hot oil in a single layer, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until the plantains are softened, light golden, and cooked through but not yet crispy. They should be pliable. Remove them from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
7. Prepare the Vinegar + Salt Water Dip: While the first batch fries, whisk together the 1 cup water, 2 tablespoons distilled white vinegar, and 1 teaspoon kosher salt in a shallow bowl.
8. Dip and Press: Working quickly while the plantains are still warm, gently dip each fried plantain slice into the vinegar-salt water for just 10-15 seconds. Don't let them soak too long, or they might become mushy. Remove, shaking off excess liquid. Immediately place a dipped plantain between the plates of a tostonera (plantain press). If you don't have one, use the bottom of a heavy mug, a small plate, or a cast iron skillet wrapped in foil to press each plantain firmly but gently into a flattened disk, about 1/4 to 1/3 inch thick. For an anti-stick tip, you can line your press with small squares of parchment paper or plastic wrap.
9. Second Fry: Once all plantains are pressed, return them to the hot oil (ensure it's back to 350°F / 175°C). Fry the pressed plantains in batches for another 2-3 minutes per side, or until they are deeply golden brown and wonderfully crisp.
10. Drain & Season Immediately: Remove the crispy Bannann Peze from the oil and place them on a fresh plate lined with paper towels to drain. While still hot, sprinkle immediately with extra kosher salt to taste, and an optional pinch of black pepper or chili powder if desired. Serve hot!