Sweet Fried Plantains
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 731
- Total Fat
- 49
- Saturated Fat
- 12
- Carbohydrates
- 76
- Dietary Fiber
- 2
- Sugar
- 62
- Protein
- 2
- Cholesterol
- 61
- Sodium
- 515
- Total: 24 min
- Prep: 20 min
- Cook: 4 min
Ingredients
Vegetable oil, for shallow frying
2 firm-ripe plantains (about 1 pound)
Kosher salt
1 cup sugar
1 1/2 teaspoons ground cinnamon
Rum Whipped Cream, recipe follows, or ice cream
Rum Whipped Cream:
3/4 cups heavy cream, chilled
1 tablespoon dark rum
Directions
- Heat about 1-inch of oil in heavy-bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
- Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
- Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
Rum Whipped Cream:
- Whip the cream just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate until ready to serve.