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.
Choose the right plantains:
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.
- 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.
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