Fried Sweet Plantains
The Quirky Foodster Team
Ingredients
- Ripe (yellow-black) plantains, peeled and sliced diagonally — 3
- Oil or butter — 3 tbsp
- Salt — a pinch
Method
- Heat the oil or butter in a frying pan over medium heat.
- Add the plantain slices in a single layer.
- Fry for 3-4 minutes per side, until deep golden and caramelised at the edges.
- Drain briefly, sprinkle with a little salt, and serve warm.
Introduction: Ripe, sweet plantain slices fried until caramelised, a naturally sweet counterpart to savoury main dishes.
Cultural Background: Unlike the starchier green plantains used for tostones, fully ripened plantains were fried to bring out their natural sweetness, becoming a beloved accompaniment across the colonial Caribbean and coastal regions where plantains had taken firm root.
Tips: The riper and more spotted the plantain skin, the sweeter and better suited it is for this dish.
Variations: A drizzle of honey or a sprinkle of cinnamon can be added as a dessert-leaning version.
Nutrition: Approx. 210 kcal per serving.
FAQs:
Q: How can I tell a plantain is ripe enough for this dish?
A: Look for a mostly yellow or black-spotted, softened skin — the darker and softer, the sweeter the result once fried.
Q: Is this dish sweet or savoury?
A: It’s naturally sweet, and typically served as a side alongside savoury mains for contrast.
- Ripe (yellow-black) plantains, peeled and sliced diagonally — 3
- Oil or butter — 3 tbsp
- Salt — a pinch
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