Sides
Fried Plantains
Ingredients
- - 3 very ripe plantains (skins mostly black)
- - 3 tbsp vegetable oil or butter
- - Pinch of salt
Method
- Peel the plantains and slice them diagonally into pieces about 1.5cm (1/2 inch) thick.
- Heat the oil in a frying pan over medium heat until shimmering.
- Add the plantain slices in a single layer, without crowding the pan.
- Fry for 2-3 minutes per side until deep golden brown and caramelised at the edges.
- Lift out with a slotted spatula, drain briefly on paper towels, and sprinkle with a small pinch of salt if desired.
- Serve warm, alongside the main dish.
Introduction: Sweet, caramelised fried plantains are a near-universal side across Belize’s ethnic communities, equally at home beside stewed chicken, sere or a simple breakfast plate.
Cultural Background: Sweet, caramelised fried plantains are a near-universal side across Belize’s ethnic communities, equally at home beside stewed chicken, sere or a simple breakfast plate. Ripe, blackened-skinned plantains are prized for their natural sugars, which turn deeply golden and slightly sticky in the pan.
Tips: The riper and blacker the plantain skin, the sweeter and better the result; underripe plantains will taste starchy rather than caramelised. Keep the heat at medium rather than high so the sugars caramelise gently without burning before the inside heats through.
Variations: A dusting of ground cinnamon just before serving makes these suitable for a simple dessert as well as a side. For a lower-fat version, plantains can be baked at 200C (400F) for 15-20 minutes, turning once, instead of pan-fried.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat briefly in a dry skillet over medium heat for 1-2 minutes per side to restore some caramelisation.
Nutrition: Approx. 180 kcal, 1g protein, 8g fat, 28g carbohydrate per serving
FAQs:
Q: Can I use green plantains for this recipe? A: Green plantains fry up starchy and firm rather than sweet and caramelised; for this particular side, very ripe, black-skinned plantains are essential. Q: Why did my plantains turn out tough? A: This is usually a sign the plantains weren’t ripe enough; look for skins that are mostly or fully black before frying.
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