Sweet Fried Plantains

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  • Level: Intermediate
  • Total: 24 min
  • Prep: 20 min
  • Cook: 4 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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:

  1. 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.