Sierra Leonean Fried Plantains
Ingredients
Directions
Heat the oil in a heavy saucepan.
Slice the peeled plantains into ¼‑inch rounds.
Fry the slices a few at a time until they are golden and crisp on the outside but still soft on the inside.
If fried too long, the inside will toughen, so try a couple to get the best timing.
Remove them from the oil with a slotted spoon and drain on paper towels or newspaper.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Plantains
- Starch that turns sweeter and soft inside while the outside browns and crisps when fried.
The step that matters
Frying time. Frying too long lets the starch inside set and toughen, while the outside keeps browning. Testing a slice or two first helps you catch the point where the centre is soft and the exterior is golden and crisp.
“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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