Crispy and Irresistible Fried Plantains: A Delightful Recipe
There's something undeniably satisfying about the crispy exterior and soft, sweet interior of a fried plantain. This delightful dish is a staple in many African, Caribbean, and Latin American cuisines.
Servings: 4
Calories: 109kcal
Ingredients
- 2 ripe plantains
- Vegetable oil for frying
- Salt to taste (optional)
Instructions
Choose the right plantains:
- Opt for ripe plantains with yellow or black skin. They should feel slightly soft when gently squeezed. Riper plantains tend to be sweeter and have a softer texture, perfect for frying.
Peel and slice:
- Start by peeling the plantains. Next, slice them into thick diagonal pieces, about half an inch thick. This size ensures a delightful balance between crispy and tender textures.
Preheat the oil:
- Heat vegetable oil in a deep skillet or frying pan over medium heat. The oil should be approximately ½ inch deep.
Fry to perfection:
- Gently place the plantain slices into the hot oil, ensuring they are not overcrowded. Fry them on each side for 2-3 minutes until golden brown.
Drain and season:
- Once the plantains are beautifully golden, carefully remove them from the oil using a slotted spoon or tongs. Place them on a paper towel-lined plate or wire rack to drain excess oil. If desired, sprinkle with a pinch of salt to enhance the flavors.
Serve and enjoy:
- These are best enjoyed hot and fresh! Serve them as a side dish, snack, or accompaniment to your favorite main course. They pair wonderfully with savory dishes like rice and beans, grilled meats, or as a delicious addition to sandwiches.
Notes
- To check if the oil is hot enough, dip the edge of one plantain slice into the oil. If it sizzles immediately, the oil is ready for frying.
- Using a slotted spoon, occasionally press down on the plantains to flatten them slightly while frying. This helps achieve an even and crispier texture.
- Adding a touch of salt brings out the natural sweetness of the plantains.
- For extra sweetness, use plantains that have turned fully black. Their sugars have fully developed, resulting in a delightful caramelized flavor.
- Maintain a consistent oil temperature throughout the frying process by adjusting the heat as needed. This helps ensure crispy and evenly cooked plantains.
- Don't overcrowd the frying pan. Fry the plantain slices in batches to avoid sticking together and allow for better heat circulation.
Nutrition
Calories: 109kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.3g | Sodium: 4mg | Potassium: 436mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1011IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 0.5mg