Ripe Plantains fried with a crispy outside and sweet, soft inside.
Fried ripe plantains are very popular worldwide. Wherever plantains are grown, I am sure they partake in this very easy but amazingly addictive dish.
Plantains are starchy and low in sugar (which I don't really agree with because they are very sweet when ripe). I've used them in many savory dishes like my plantain pie, or stuffed plantains. But honestly I think plantains, especially ripe ones, are best eaten just fried.
The best type of plantains to use for this is the over-ripe ones. You know the ones where the plantains start to get really black and a little squishy? I do suggest buying plantains as ripe as possible if you are going to make this. The process of putting plantains to ripen can take sometimes up to a week. Even the old trick of putting it in a newspaper or brown paper does not speed up the process as it does for other things. So unless you plan on waiting a week or so to get green ones to ripen you should really try to buy some really ripe plantains.
Once ripened, be a cautious and peel plantains. At this point the really dark spots are starting to soften so we want to be a little careful not to squish it too much. We don't want to discard of this area because when fried it's some of the sweetest slices.
After peeling, slice diagonally in about 1-inch slices
And we are ready to fry. I know some people like to deep fry the plantains. But I prefer a shallow fry and being able to turn them over. You don't want to crowd the pan too much since they can sometimes stick together. You can use any oil you prefer except olive oil. I find the olive oil changes the taste of the plantains a bit. I do love it fried in coconut oil. but you are free to use whatever oil you have.
Fry until golden brown, about 2 minutes and turn over. Truth is, I love my plantains a little burnt on the outside. The inside is gooey and sweet and that slightly burnt outside gives it a great texture. If I'm making this as a side, I fry it for a shorter time than if I'm doing an appetizer and it's not paired with food. But that's personal preference.
And voila, you have your fried sweet ripe plantains.
A little trick, if by some change your plantain isn't sweet you can dust on some cinnamon.
Other than that, it's time to dive into this goodness.
How do you eat your plantains?
Fried Ripe Plantains
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: fry appetizer side Ripe Plantains African Caribbean
Ingredients (Serves 2)
- 2 ripe plantains
- Oil for frying
Cut diagonal slices, about 1" thick
Add oil to pan (about 1 inch in depth)
Add slices to pan, making sure not to crowd the pan.
Fry until golden (about 2 minutes)
Turn slices over and fry for another 2 minutes
Place on plate with napkin to drain any excess oil
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If you like plantains check out my other recipes:
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