Sides
Grenadian Fried Ripe Plantains
The Quirky Foodster Team
Ingredients
- 3 large (3 large) ripe plantains (yellow-black skin)
- 60 ml (1/4 cup) vegetable oil
- A pinch (a pinch) salt
Method
- Peel plantains and slice diagonally into pieces about 1.5 cm (1/2 in) thick.
- Heat oil in a frying pan over medium heat.
- Fry plantain slices 2–3 minutes per side until deep golden brown and caramelised at the edges.
- Remove and drain on paper towels, sprinkle lightly with salt if desired.
Introduction: Sweet fried plantains are a universal Caribbean side, and in Grenada they're often the final touch on a plate of oil down or stewed meat, prized for their caramelised sweetness.
Cultural Background: Sweet fried plantains are a universal Caribbean side, and in Grenada they're often the final touch on a plate of oil down or stewed meat, prized for their caramelised sweetness.
Tips: Use plantains that are very ripe, with fully black or heavily speckled skin, for maximum natural sweetness. Keep the heat at medium — too high burns the sugars before the inside softens.
Variations: Sprinkle with cinnamon before serving for a spiced touch. Bake at 200°C (400°F) for 20 minutes, flipping once, as a lower-oil alternative.
Storage: Best fresh; refrigerate leftovers up to 2 days in an airtight container.
Reheating: Reheat in a dry skillet over medium heat for 2 minutes per side to restore some caramelisation.
Nutrition: Approx. 180 kcal, 1 g protein, 7 g fat, 30 g carbohydrate per serving.
FAQs:
Q: Why are my plantains not sweet?
A: They were likely underripe; wait until the skin is mostly black for best sweetness.
Q: Can green plantains be used instead?
A: Yes, but they will taste starchy rather than sweet — more like the base for tostones.
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