Sweet Fried Plantains
- Total Time:
- 24 min
- 20 min
- 4 min
- 4 servings
- 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
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.
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