Banane Peze – Haitian Double Fried Plantain

Thank you for sharing!

Last Updated on January 12, 2020 by Chef Mireille

Banane Peze – Haitian Double Fried Plantain – Tostones in Spanish speaking Caribbean islands is Banane Peze in Haiti, albeit with some minor changes that creates a different flavor profile!

Try Banane Peze and other Haitian Recipes and you will be so happy yu have gone exploring into this island cuisine.

Banane Peze - Haitian Double Fried Green Plantain

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Fried Plantain is a ubiquitous side dish to any Caribbean meal. Either boiled or fried green or ripe plantain accompany almost every meal. Frying ripe plantain is pretty easy. Simply peel, slice and fry in oil. Frying green plantain takes a little bit more work. Even just learning how to easily remove the skin off of the green plantain takes some skill. Until I create a how to video, I hope my instructions are clear enough for you, but if you have any problems or questions, please leave a comment and I will respond to any questions.

In most of the Caribbean, green plantain is double fried. It is first cut into thick slices and fried just o give it a little color. It is then flattened with a gadget called a Tostonera and then fried again. If you don’t have a tostonera, you can also press down on the plantain with a heavy cast iron pan wrapped in aluminum foil. What makes Banane Peze – Haitian Double Fried Plaintain a little different is that in between it is dipped in a salted vinegar solution. This creates an additional level of flavor that brings Fried Green Plantain to the next level!

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HOW TO PICK GREEN PLANTAINS

But before we get to making Banane Peze, let’s first talk about picking plantains. I still meet people every day who have never eaten plantains. It no longer surprises me, but being from Caribbean parents, I try to convince them what they’re missing out on. Many sometimes tell me that they want to try it, but they are not sure how to pick the plantains at the market with the color range  from green to yellow to black.

The worst plantain is when it is in that in between stage. It’s not quite ripe yet, but it is no longer green. It’s half way savory and sweet and for me it’s like a schizophrenic plantain. It doesn’t know what it is. Am I green? Am I ripe? It just doesn’t know!

To make Banane Peze, you wan’t your plantain to be green. Even the ends should not be yellow. If you see yellow anywhere on the plantain, it is starting to turn ripe. Pick another one that is completely green.

To learn more about picking, peeling and cooking both green and ripe plantain, see here!

HOW TO MAKE BANANE PEZE – Haitian Plantain Fritters

Plantain LR
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Plantain LR 7

In Haiti, if we are serving it as a party appetizer instead of just with a meal, it might be served with Pikliz or Sos Ti Malice.

Banane Peze - Haitian style Double Fried Plantain
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Banane Peze – Haitian Double Fried Plantain

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Snack
Cuisine: Caribbean
Servings: 6
Calories: 165.82kcal

Ingredients

  • 2 green plantains
  • 1/2 cup water
  • 3 tablespoons vinegar
  • 1 1/2 teaspoon salt
  • extra salt for post frying
  • oil for frying

Instructions

  • Peel and slice plantains into large pieces.
  • Heat a skillet with enough oil for shallow frying. Fry the plantain slices about 2 minutes on each side until golden brown.
  • Remove onto paper towels.
  • In a small bowl, combine water, vinegar and salt.
  • For the next step, you can use the flat side of a large knife like a cleaver or wrap a heavy pot (cast iron) in foil and use the bottom of the pot.  I have a tool available in Caribbean and Latin American markets called a tostonera.
  • Place the fried plantain slices in the tostonera  and press down.  Alternatively, place the fried plantain slices on a cutting board and with the cleaver or the cast iron pot, press down until the fried plantain slice is flattened.
  • Be careful not to make too flat. Otherwise, the plantain will disintegrate in the next step.
  • Dip flattened plantain slices in vinegar solution for about 30-45 seconds.
  • Pat dry with paper towels.
  • Fry again in hot oil for a few minutes on both sides, until crispy.
  • As soon as it comes out of the hot oil, give it a nice sprinkle of salt and place on paper towels to absorb excess oil.
  • Serve with every Haitian meal!

Notes

Banane Peze – Haitian style fried green plantains are crispy on the outside but tender on the inside with a slight acidic tang.

Nutrition

Calories: 165.82kcal | Carbohydrates: 19.03g | Protein: 0.78g | Fat: 10.59g | Saturated Fat: 0.85g | Sodium: 226.13mg | Fiber: 1.37g | Sugar: 8.95g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. gayathriraani

    That is an awesome tutorial on selecting the perfect plantain Mir. Here in our farmer’s market, they have a separate place just for the green ones. So we just go and pick how much we need. No problem with getting a half ripe plantain. The fried plantain looks super inviting. I remember watching videos of street food carts making this.

  2. Usha

    Great tips on pocking green plantains. I don’t cook with plantains but when I do, will refer to your tips. Double fried plantains look nice.

  3. Priya Suresh

    Few of my Haitian friends have spoken load about this banane peze but never had a chance to taste them. Thanks for this lovely share Mir. Now i cant miss making this double fried plantain.

  4. Srivalli Jetti

    I loved this when I had made it Mir, totally worthy doing it. We also get the raw unripe ones for cooking and I love the different ways a plantain can be cooked.

  5. Nisha Ramesh

    I had these fried plantains in Puerto rico and I absolutely loved it. It is like no batter baji 🙂 It looks so addictive Mir

  6. mayurisjikoni

    I’ve made baked tostones and loved it, so now its time to try the fried version. I too am baffled when people have not tasted plantains, not even the chips! I love cooking with plantains. Soaking them in vinegar solution must be making it taste different.

  7. sapana

    I always find it difficult to pic plantains, thanks for the tips on how to. The double fried plantain sounds very delicious.

  8. Brian Nagele

    I really enjoyed this post! I have a blog myself, if you are open, I might curate this post to my audience. Obviously give a link back.

  9. Derek McDoogle

    I did not know that in most of the Caribbean, green plantain is double fried. One of my friends is from Haiti and he told me that he would like to come and visit me. Thanks for sharing this recipe but it would be better if I find a Haitian restaurant where I can take him for dinner.

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