Sweet Fried Plantains

Total Time:
24 min
Prep:
20 min
Cook:
4 min

Yield:
4 servings
Level:
Intermediate

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.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.


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