Saint Lucian Fried Plantain
The Quirky Foodster Team
Ingredients
- Ripe plantains (yellow with black spots), peeled and sliced diagonally — 3
- Vegetable oil Pinch of salt (optional) — 3 tbsp
Method
- Heat the oil in a frying pan over medium heat.
- Add the plantain slices in a single layer, without overcrowding.
- Fry for 2-3 minutes per side until golden brown and caramelised at the edges.
- Remove and drain on paper towels.
- Sprinkle with a pinch of salt if desired and serve immediately.
Introduction: Sweet, caramelised slices of ripe plantain, pan-fried until golden — a Caribbean table essential.
Cultural Background: Fried plantain accompanies nearly every Saint Lucian main dish, its natural sweetness balancing spicier, saltier dishes on the plate.
Tips: Use plantains that are ripe but still firm for the best balance of sweetness and structure. Don’t overcrowd the pan, or the slices will steam rather than caramelise.
Variations: Dust with cinnamon for a sweeter version; slice thinner and fry longer for extra-crisp plantain chips.
Storage: Best eaten fresh; store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating: Reheat briefly in a dry pan or oven to restore some crispness; avoid microwaving as it turns them soft.
Nutrition: Approx. 180 kcal, 1 g protein, 30 g carbohydrate, 7 g fat per serving.
FAQs:
Q: How ripe should the plantain be?
A: Yellow with black spots is ideal — sweet enough to caramelise but still firm enough to hold its shape.
Q: Can green plantain be used instead?
A: Green plantain can be fried too, but it will be starchier and less sweet, closer to a savoury chip.
- Ripe plantains (yellow with black spots), peeled and sliced diagonally — 3
- Vegetable oil Pinch of salt (optional) — 3 tbsp
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