The whole recipe is choosing the plantain. You want the skin mostly black with a little yellow left, soft to the thumb. Green plantains fry up starchy, ripe ones fry up sweet, and the sweet ones are the ones you want here.
Fried Plantains
Ripe plantains sliced on the diagonal and shallow fried until caramelised at the edges. Ten minutes, three ingredients, goes with everything.
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Fried Plantains
Ripe plantains sliced on the diagonal and shallow fried until caramelised at the edges. Ten minutes, three ingredients, goes with everything.
Prep
5 min
Cook
10 min
Total
15 min
Servings
4
Method
Shallow fry
Category
Sides
Cuisine
Caribbean
Servings
Ingredients
Instructions
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Slice: Top and tail the plantains, score the skin lengthways and peel. Cut on a steep diagonal into slices 1cm thick.
-
Fry: Warm the oil in a wide frying pan over medium heat. Fry the slices in one layer for 3 minutes a side, until deep gold with darker edges.
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Drain and salt: Lift onto kitchen paper, scatter with the salt and serve hot.
Notes
- Medium heat matters: too hot and the sugar burns before the middle softens.
Nutrition, per serving
Calories 220 kcal
Protein 1 g
Fat 11 g
Saturated fat 1 g
Carbs 33 g
Fibre 2 g
Sugar 16 g
Sodium 150 mg
Recipe from makamboo.com
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