How Do You Know When Plantains Are Ripe

Nutrition Facts (per serving)
464	Calories
21g	Fat
75g	Carbs
2g	Protein

Show Full Diet Label Hide Full Diet Label

×

Nutrition Facts
Servings: 2
Amount per serving
Calories	464
% Daily Value*
Total Fat 21g	27%
Saturated Fat 2g	nine%
Cholesterol 0mg	0%
Sodium 12mg	ane%
Full Carbohydrate 75g	27%
Dietary Fiber 6g	20%
Full Sugars 34g
Poly peptide 2g
Vitamin C 26mg	131%
Calcium 5mg	0%
Iron 1mg	8%
Potassium 1116mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Diet information is calculated using an ingredient database and should be considered an approximate.)

Fried ripe plantains accept a crispy, caramelized texture and irresistibly sweet taste. Information technology's a ubiquitous Caribbean dish that is served with almost every repast, and information technology'due south enjoyed in other parts of the world as well. This is a quick and easy recipe that is sure to bring the gustation of the Caribbean into your home.

Plantains are a member of the banana family unit. Unlike a assistant, plantains are starchy and need to be cooked earlier eating. As a plantain ripens, its starches are converted to natural sugars, resulting in a sweeter taste. Frying a fully ripe plantain quickly in oil coaxes all the sugar to the surface where information technology'due south caramelized. This creates a delicious bit that'south simultaneously well-baked and sweetness. After the first taste, you lot'll realize why this is one of the best means to eat plantain.

The keys to successful fried plantains are choosing ripe fruit and using the right pan, oil, and heat. A ripe plantain's skin should be almost blackness or, in some cases, have a dull xanthous color with patches of blackness. In addition to beingness sweeter, ripe fruit peels easily and cooks in no time.

Serve fried ripe plantains as a side dish or snack. They're excellent alongside isle favorites similar blood-red beans and rice and Jamaican jerk craven and can be added to soups or stews. In the South American land of Guyana, they're traditionally served with a national dish called cook-upwardly rice (rice, beans, and meat cooked with kokosnoot milk).

Click Play to See This Crispy Fried Plantain Fries Recipe Come Together

"The recipe worked perfectly, and the fried plantains were delicious! The flavor is slightly sweet, with contrasting caramelized edges. This was a very like shooting fish in a barrel preparation, and I was able to cook the slices in a ten-inch skillet in two batches. The plantain slices can burn apace if the oil becomes too hot, so picket carefully." —Diana Rattray

• 2 ripe plantains

• 2 to 3 tablespoons oil (such every bit canola or vegetable oil), for frying

• Sea common salt, optional

1. Gather the ingredients.

   The Spruce / Diana Chistruga

2. Peel plantains by cut off both ends, and cut a slit down the side of each plantain.

   The Bandbox / Diana Chistruga

3. Remove the plantain peel by peeling it side to side rather than lengthwise. Information technology volition come off in sections. You may need to employ the knife at the edge of each section to assistance loosen it from the flesh.

   The Spruce / Diana Chistruga

4. Cut the peeled plantains into 1/four-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization; information technology can be cut straight beyond into rounds.

   The Spruce / Diana Chistruga

5. Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and identify it on medium heat.

6. When the oil begins to shimmer, just not smoke, add plantains (work in batches). Fry for 1 one/two minutes on i side, flip and cook for 1 infinitesimal on the other side.

   The Bandbox / Diana Chistruga

7. Remove plantains from the pan and drain on paper towels.

   The Bandbox / Diana Chistruga

8. Continue frying in batches until all the plantains are fried.

   The Spruce / Diana Chistruga

9. Sprinkle lightly with sea salt to give a sweet and salty gustation to your fried ripe plantains.

   The Spruce / Diana Chistruga

10. Serve and savor.

Tips

• The Right Pan: A nonstick skillet is the best pick for this recipe. Saccharide burns quickly and sticks, and the ripe plantain has high sugar content. The nonstick surface volition aid in the easy release of the cooked plantain from the pan.
• The Right Oil: Choose a neutral-tasting oil such as canola or vegetable oil. Use only enough to glaze the bottom of the pan; too much oil volition outcome in soggy plantains. After frying each batch, drizzle additional oil into the pan if needed.
• The Correct Heat: Use medium heat to fry the plantains. You lot may have to lower the rut depending on the size of your stove burner and pan. If you don't, your plantains can brown also quickly and burn.

What's the Difference Between Light-green and Yellow Plantains?

When shopping, you may come beyond both green and yellow plantains. They are the aforementioned fruit, but the colour of the pare indicates the plantain'due south ripeness. At its top of ripeness, a plantain'due south pare will be dull yellowish with blackness patches, or completely black. Unripe plantains are dark-green or foam to bright yellow in color. They are besides fried to make dark-green plantain fries called tostones. To ripen plantains at home, exit them on the counter; this may take a few days or a couple of weeks, depending on the electric current ripeness.

Are Fried Plantains Healthy?

Nutritionally, plantains are like to starchy vegetables, especially potatoes, and have less carbohydrate than bananas. They're loftier in complex carbohydrates, contain trivial fatty or sodium, and are a proficient source of fiber, potassium, and vitamin C. When fried, the nutritional value will largely depend on the oil you cull. Canola oil is considered one of the healthiest cooking oils that can also stand up the high temperatures required in frying.

Helpful Links

sheeanamonly1949.blogspot.com

Source: https://www.thespruceeats.com/fried-ripe-plantains-recipe-2138201

Share :