Mariquitas Cubanas
Mariquitas Cubanas is a delightfully crispy snack made from thinly sliced green plantains. This simple yet delicious dish is a staple in Cuban cuisine, offering a perfect balance of crunch and subtle sweetness.
Equipment
- Mandolin slicer or sharp knife
- Large bowl
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
- Plate or serving dish
Ingredients
- 3 green plantains, peeled
- 4 cups cold water
- 2 tsp salt, plus more for garnishing
- Canola or vegetable oil for frying
Instructions
- Peel the plantains and slice them thinly, either by hand or using a mandolin slicer.
- Place the sliced plantains in a bowl of cold water, add 2 tsp of salt, and mix well.
- Continue slicing and placing the plantains in salted water until all are prepared.
- Drain the water from the plantains and heat canola or vegetable oil in a pan.
- Carefully place plantains in the hot oil, ensuring they don't clump together.
- Fry for about 5 minutes or until they turn golden and crispy.
- Remove plantains from the oil and drain the excess oil on paper towels.
- Once all plantains are fried, garnish with additional salt and serve.
Video
Notes
- Pre-Slicing Plantains: Slicing all plantains before frying ensures uniform soaking time, enhancing consistency in flavor and texture.
- Drain Plantains Thoroughly:After soaking, ensure plantains are well-drained to prevent splattering in the hot oil and achieve a better fry.
- Test Oil Temperature:Drop a small piece of plantain in the oil to test if it's ready. It should sizzle without burning quickly.
- Use of Paper Towels for Crispiness:Layering paper towels on a plate for draining fried plantains helps to remove excess oil, keeping them crisp.
- Serving Freshness: Mariquitas Cubanas are best enjoyed fresh; however, they can be reheated in an oven at a low temperature to maintain their crunch.
- Total Fat: 9-11 g
- Saturated Fat: 1-2 g
- Cholesterol: 0 mg
- Sodium: 200-250 mg
- Total Carbohydrates: 20-25 g
- Dietary Fiber: 2-3 g
- Sugars: 10-12 g
- Protein: 1-2 g