(no subject)

[petermarcus]

The last year or so, I've been trying off and on to make "hashbrowns" from plantain. I figure, if plantain chips are something like a more robust potato chip, I can shred the plantain and make a more robust hashbrown. Each time I try though, I end up with a shredded mash that falls apart, half crispy and half chewy.

I wonder if I wash the shredded plantain first, to get rid of some of the outer starch, sort of like you do with french fries once they've been cut from the potato. Similarly, there may be an issue with heat control. Maybe really fast cooking, smoking hot? I was thinking the other way, almost blanching first, but that might make everything fall apart more easily, if the centers are cooked before the sear on the outside can hold everything together.

Anyway, I decided to do a Google search on "plantain hash browns" and the second link was one of my own attempts, documented at FotoCuisine.com. I guess it's not a common thing to do!

Comments

[kitchenbeard.livejournal.com]

Think about your moisture content. One of the traditional ways of making latkes is to wring out the shredded potato in a dish towel. This concentrtes the starches into the binding agent you want. Then also consider adding an egg yolk as another binder.

[petermarcus.livejournal.com]

The egg yolk is a good idea. I'm worried that wringing it will just make a whole plantain again -- it's so sticky and soft. I think you're right that the moisture is what I have to control. Maybe draining/drying in a strainer in the fridge for a while, sort of like draining yogurt or ricotta. Or on some paper towels.