Fried Plantains I
Ingredients
Directions
Prepare
Peel and cut plantains, either into thin slices, or slice each plantain in half and cut each half lengthwise.
Fry
Heat the oil in a pan or skillet on the stove top.
Add plantains (in a single layer) and fry until golden.
Serve
Serve with African Hot Sauce or salt as a snack, an appetizer, or a side dish.
Can also be served sprinkled with sugar as a snack or dessert.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Plantains
- Starch that softens and turns golden and slightly sweet when fried.
- Oil
- Conducts heat to fry the plantains and crisps their outside surface.
The step that matters
Fry in a single layer. Crowding the pan drops the oil temperature, so plantains steam and absorb grease instead of browning. A single layer keeps the oil hot so the surface turns golden.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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