Fried Ripe Plantains

Fried Ripe Plantains Recipe from Jamaica with Cinnamon

Region / culture: Jamaica | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Fried ripe plantains are a popular dish in many cultures around the world. This sweet and savory treat is made by frying ripe plantains until they are golden brown and crispy on the outside, while still soft and sweet on the inside.

History

Plantains are a staple food in many tropical regions, including Africa, the Caribbean, and Latin America. Fried ripe plantains have been enjoyed for centuries as a delicious and satisfying snack or side dish.

Ingredients

1 ripe plantain
1 tbsp cinnamon or nutmeg

How to prepare

Peel the plantain by making two incisions on opposite sides of the plantain skin and then peel it.
Slice the plantains into 2-inch pieces in the middle (width, not length - similar to breaking a banana in half).
Cut both pieces of plantains into 0.25-inch slices lengthwise.
Heat a skillet with enough oil to cover the 0.25-inch slices.
Fry the plantain slices until they turn golden brown on each side.
Each slice needs approximately 45 seconds to a minute to cook.
Be careful not to burn them.
Place the cooked plantain in a dish layered with napkins to drain and soak up the excess oil.
Sprinkle with cinnamon or nutmeg according to taste.

Variations

You can sprinkle the fried plantains with sugar or honey for added sweetness.
You can also add a sprinkle of salt for a savory twist.

Cooking Tips & Tricks

Make sure to use ripe plantains for this recipe, as they will be sweeter and softer than green plantains.

- Be careful when frying the plantains, as they can burn quickly if not watched closely.

- You can sprinkle the fried plantains with cinnamon or nutmeg for added flavor.

Serving Suggestions

Fried ripe plantains can be served as a side dish with rice and beans, or as a snack on their own.

Cooking Techniques

Frying is the best technique for making fried ripe plantains, as it gives them a crispy exterior and a soft interior.

Ingredient Substitutions

If you don't have nutmeg, you can use cinnamon or sugar as a topping for the fried plantains.

Make Ahead Tips

You can slice the plantains ahead of time and store them in the refrigerator until you are ready to fry them.

Presentation Ideas

Serve the fried plantains on a platter with a sprinkle of cinnamon or nutmeg for a beautiful presentation.

Pairing Recommendations

Fried ripe plantains pair well with savory dishes like jerk chicken or black beans and rice.

Storage and Reheating Instructions

You can store any leftover fried plantains in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

One serving of fried ripe plantains contains approximately 218 calories.

Carbohydrates

One ripe plantain contains approximately 57 grams of carbohydrates.

Fats

One ripe plantain contains approximately 0.4 grams of fat.

Proteins

One ripe plantain contains approximately 1.3 grams of protein.

Vitamins and minerals

Plantains are a good source of vitamin C, vitamin A, and potassium.

Alergens

Fried ripe plantains do not contain any common allergens.

Summary

Fried ripe plantains are a delicious and nutritious snack or side dish that is high in carbohydrates and vitamins.

Summary

Fried ripe plantains are a delicious and easy-to-make dish that is perfect for a snack or side dish. With their sweet and savory flavor, they are sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. I had always loved plantains, but I had never thought of frying them before. It was my friend Maria who first introduced me to the idea.

Maria was a wonderful cook, and she had a way of making even the simplest dishes taste like a gourmet meal. One day, she invited me over for dinner and served me fried ripe plantains as a side dish. I was blown away by how delicious they were – crispy on the outside, soft and sweet on the inside.

I begged Maria for the recipe, and she graciously agreed to teach me how to make them. We spent the afternoon in her kitchen, slicing plantains and frying them to perfection. She showed me the secret to getting them just right – waiting until they were perfectly ripe before frying them up.

As I watched Maria expertly flip the plantains in the frying pan, I knew that I had found a new favorite dish. From that day on, I was determined to master the art of making fried ripe plantains myself.

I started experimenting in my own kitchen, trying out different techniques and seasonings to make the perfect batch of fried plantains. I discovered that a pinch of salt and a sprinkle of sugar brought out the natural sweetness of the plantains, while a dash of cinnamon added a warm, comforting flavor.

I also learned that the key to achieving that perfect crispiness was to fry the plantains in hot oil, turning them frequently to ensure that they cooked evenly on all sides. It took me a few tries to get it just right, but eventually I was able to fry up a batch of plantains that rivaled Maria's in taste and texture.

Over the years, I have continued to perfect my recipe for fried ripe plantains, adding my own special touches to make them truly my own. I have shared the recipe with friends and family members, who have all raved about how delicious they are.

One of my favorite memories involving my fried plantains was when my grandchildren came to visit. They had never tried plantains before, and I was excited to introduce them to this new and delicious dish. I sliced up a batch of ripe plantains, fried them to golden perfection, and served them alongside a hearty meal of rice and beans.

To my delight, my grandchildren loved the fried plantains just as much as I did. They couldn't get enough of the crispy, sweet slices, and asked for seconds and thirds. It warmed my heart to see them enjoying a dish that I had come to love so much over the years.

As I sat at the table with my grandchildren, watching them devour their fried plantains with smiles on their faces, I felt a sense of pride. I had learned this recipe from a dear friend, and now I was passing it down to the next generation. It was a tradition that I hoped would continue for many years to come.

In the end, fried ripe plantains have become more than just a dish to me – they are a symbol of friendship, family, and the joy of cooking. I am grateful to Maria for introducing me to this wonderful recipe, and I will always treasure the memories of learning how to make it. And every time I fry up a batch of plantains, I am reminded of the love and laughter that have filled my kitchen over the years.