Dodo (Fried Plantains) Recipe (2024)

Step 3 doesn't make sense. Caramelize the onion for 6 minutes just to discard it? Maybe the idea is to leave the cooking oil with only the bouquet of roast onion, but I believe that caramelized onion left in the dish would complement the plantains better than the pickled onion, especially if caramelized with a large pinch of sugar (as when making French Onion soup from scratch).

No, it means discard. You fry the big pieces to impart their flavor to the oil, then you toss the thin slivers with the lime and pepper.I think the confusion about this springs from less than clear directions about cutting up the onion. You should have two piles: one of thin slices and one of wedges that you separate, each pile being half an onion.As a side note, based on the images the thinly sliced half should be with the grain, not across.

Step 3 doesnt say anything about "caramelizing" the onion. It just says to fry the onion till golden brown and then discard. I think she obviously means to give the oil the flavor of fried onion. Step 4 says to fry the plantains until caramelized on the edges.

There's a variation from Trinidad that mixes lime juice with dark rum (roughly a half cup total) and any of a number of pepper sauces (caution, very hot scotch bonnet) and a splash of vanilla, Once the plantains are fried with the onions (undiscarded) pour the melange into the skillet and toss, before serving. The sugars in the plaintains combine beautifully with the hot and sour of the sauce.

I made his recipe exactly as written and it's delicious. These plantains will go well with Spanish, Cuban, South American, or Mexican cuisine.... they are a delicious side dish when you want a "change up" from "mofungo" or 'tostones".

Fried sweet plantains are a staple of Cuban food, too. My mother, who was born in Spain, moved with her parents to Cuba before the revolution (from 1950-1957) and loved them so much she continued to make them when she moved here to the States. She would let them ripen till the outer skin was TOTALLY black. Honestly, they looked like something that had gone bad and should be thrown away. However, when the skin was so black was when they came out the sweetest! I still indulge in them occasionally.

Re cooking then discarding onion: some cooks fry onions to create non-stick conditions when frying subsequent items, discarding the onions before doing so. Perhaps here it prevents the carmelizing plaintains from sticking.

Fried plantains are a favorite of mine. I usually wait until the skin is mostly black and the inside is soft. This is when they are at their sweetest. Keep a good eye on them and don't let them stick to the pan when they are frying because the high sugar content can cause them to burn quickly.

Probably very tasty, but I prefer to make "tostones", as made in Puerto Rico. Very simple to make: peel the plantain as described here. Cut into 1" chunks, fry until slightly softened, remove from skillet. Gently smash (with rolling pin or glass bottle) to make them flatten slightly (they will look as if they had burst open), and then fry again. I like to eat them sprinkled with salt and lime juice, with a cold beer.

I think the recipe means to 'remove" the onions. Since step 5 is using the onions again.

I absolutely love the sautéed onions. I only had lime juice in the fridge so I covered the thin onions for ten minutes - and walaa!

So I followed the directions and took the big onions out. The dish was sssoooo tasty! And as an added bonus, I munched on those amazing onions while I cooked the rest of the dish. *** Cook’s Privilege!!** Delicious!

Made these exactly as directed and they were fabulous. I served them over the jollof rice, along with the pickled onions, and it was a great meal. My plantains were fully black by the time I got around to using them. And - because I love a lot of caramelization - I fried them rather dark.

"Step 3 doesn't make sense. Caramelize onion for 6 min just to discard it? Maybe the idea is to leave the cooking oil w/the bouquet of roast onion, but I believe caramelized onion left in the dish would complement plantains better than pickled onion, esp if caramelized w/a large pinch of sugar (ala French Onion soup)..."No, it means discard. You fry the big pieces to impart flavor to the oil, then toss thin slivers with the lime. Cut onion two ways: 1. thin slices (cut w/the grain) and 2. wedges

I've been making plantains for years...ripe, not ripe, fried, boiled, tostones, chips, soup. I wasn't expecting a big wow when adding onions, lime and red pepper but woah, was I surprised. These were amazing! One fork-ful of plantain, onion and lime zest was a euphoric flavor in the mouth. This is now my fav way to make plantains. A quick replacement for the red pepper and lime rind is Tajín, or add some to boost the flavor with the regular recipe, though it is awesome enough to stand as it is.

11/18/2020 - Delicious. Followed the instructions however zested the lime (didn't read the directions carefully) and that's a great way to carry the taste throughout. The plantains were delicious just cooked however the lime/onions give it a liteness. Really lovely. A keeper.

Even though the directions say to discard the caramelized onions, they may be used in other recipes. While your at it, make a batch to use when in a hurry. They should freeze just fine.

Probably very tasty, but I prefer to make "tostones", as made in Puerto Rico. Very simple to make: peel the plantain as described here. Cut into 1" chunks, fry until slightly softened, remove from skillet. Gently smash (with rolling pin or glass bottle) to make them flatten slightly (they will look as if they had burst open), and then fry again. I like to eat them sprinkled with salt and lime juice, with a cold beer.

This is similar to one way I make fried plantains. I would never discard the onion. It would be great mixed with pan-fried potatoes on another occasion, or maybe with sauteed herring.

This is same way Cubans make them at home. Cuban restaurants in the US, use brown sugar to make them sweeter.

Fried plantains are a favorite of mine. I usually wait until the skin is mostly black and the inside is soft. This is when they are at their sweetest. Keep a good eye on them and don't let them stick to the pan when they are frying because the high sugar content can cause them to burn quickly.

There's a variation from Trinidad that mixes lime juice with dark rum (roughly a half cup total) and any of a number of pepper sauces (caution, very hot scotch bonnet) and a splash of vanilla, Once the plantains are fried with the onions (undiscarded) pour the melange into the skillet and toss, before serving. The sugars in the plaintains combine beautifully with the hot and sour of the sauce.

Fried sweet plantains are a staple of Cuban food, too. My mother, who was born in Spain, moved with her parents to Cuba before the revolution (from 1950-1957) and loved them so much she continued to make them when she moved here to the States. She would let them ripen till the outer skin was TOTALLY black. Honestly, they looked like something that had gone bad and should be thrown away. However, when the skin was so black was when they came out the sweetest! I still indulge in them occasionally.

Re cooking then discarding onion: some cooks fry onions to create non-stick conditions when frying subsequent items, discarding the onions before doing so. Perhaps here it prevents the carmelizing plaintains from sticking.

I think the recipe means to 'remove" the onions. Since step 5 is using the onions again.