Quirky Foodster

Sides

Fried Ripe Plantains

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10 min
Prep
10 min
Cook
4
Servings

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Ingredients

  • - 3 ripe plantains (yellow with black spots), peeled and sliced diagonally into 1 cm (1/3 in) pieces
  • - 3 tbsp vegetable oil
  • - A pinch of salt (optional)

Method

  1. Peel the plantains and slice diagonally into even pieces about 1 cm (1/3 in) thick.
  2. Heat the oil in a frying pan over medium heat until shimmering.
  3. Add the plantain slices in a single layer, without overcrowding, and fry for 2-3 minutes per side until golden brown and caramelised at the edges.
  4. Remove with a slotted spatula and drain on paper towel.
  5. Sprinkle with a small pinch of salt if desired, and serve warm.

Introduction: Sweet, caramelised fried plantains are a beloved side across the Caribbean, and Anguillian tables are no exception, serving them alongside savoury mains to balance rich, spiced flavours with natural sweetness.

Cultural Background: Sweet, caramelised fried plantains are a beloved side across the Caribbean, and Anguillian tables are no exception, serving them alongside savoury mains to balance rich, spiced flavours with natural sweetness.

Tips: Use plantains that are fully ripe (yellow with black spots) for the best natural sweetness; green plantains will not caramelise the same way. Fry in batches to avoid overcrowding the pan, which lowers the oil temperature and prevents even browning.

Variations: Dust with a little cinnamon for a dessert-like variation. For a lower-fat version, bake at 200°C (400°F) for 15-20 minutes, turning once.

Storage: Refrigerate in an airtight container for up to 2 days; best eaten fresh.

Reheating: Reheat in a dry frying pan over medium heat for 1-2 minutes per side to restore some crispness.

Nutrition: Calories: 180 kcal | Protein: 1 g | Carbohydrates: 30 g | Fat: 7 g | Fibre: 2 g | Sodium: 5 mg

FAQs:

Q: How ripe should the plantains be? A: They should be mostly yellow with noticeable black spots; the riper the plantain, the sweeter the final dish. Q: Can I use green plantains instead? A: Green plantains are starchier and less sweet; they are better suited to tostones (twice-fried, flattened slices) rather than this sweet preparation.
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