Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Watch how to make this recipe.
Fried Sweet Plantains
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 288
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 346 mg
Fried sweet plantains are a popular side dish often paired with rice, beans or stew in West African countries, such as Ghana and Nigeria, along with Caribbean islands and many Latin countries. As plantains ripen, they soften and turn yellowish to black, and the starches begin to turn to sugar. Many people compare the taste of ripe plantains to sweet potatoes or a cross between a sweet potato and a banana. In picking the best ripe plantain to fry, look for one that’s yellow with spots of black. For ideal texture you want one that’s slightly soft, not firm or mushy to the touch. Sweet plantains are often deep fried, but here they’re shallow fried for a dish with the same texture that uses less oil. A neutral oil like vegetable oil or canola oil is usually used for frying, but you can also use coconut oil if you like its flavor.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 288
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 346 mg
Ingredients
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Directions
- Cut off the tips of the plantain. Make a slit on the curved side, piercing through the skin from tip to tip. Using your thumb, peel off the skin. Cut the peeled plantain on the bias into pieces about 1/2-inch thick. Put the plantain slices in a bowl and add 1 teaspoon cold water and a pinch of salt. Using your hands, rub the salt onto the plantains.
- Add the oil to a small skillet and heat over medium-high heat. Add the plantain slices to the skillet (in batches if necessary), reduce the heat to medium and fry, without moving the plantains, until brown and slightly soft on the bottoms, about 3 minutes. Flip the slices and cook until brown and slightly soft on the second side, about 3 minutes more. Remove the plantains to a plate lined with paper towels to drain excess oil. Allow to cool slightly before serving.
Cook’s Note
In picking the best ripe plantain to fry, look for one that is yellow with spots of black. For the best texture you want one that’s slightly soft, not firm or mushy to the touch.
