Easy Sweet Fried Plantains

African cooking 101 -sweet plantains. Simple, quick and get it done perfectly every time following a few simple steps. Combine these sides with your favorite protein and you have got yourself a win!

You can eat this meal with braised chicken and an onion gingery red sauce or braised fish.

Are fried sweet plantains healthy?

Fried plantains? Nop! Unless baked. Consuming this from time to time, if your health allows, is ok and is a norm back home.

Rice: We do not use much oil, therefore it is relatively not unhealthy. You can omit the meat as well.

How to cook sweet plantains perfectly (alloco)?

1. Buy them ripe, with some dark coloring ( about 60% black, 40% yellow), and soft (not too soft to the point where it’s like purée). Do not cook them if the plantain is still hard to the touch. Otherwise, they won’t be sweet and crispy upon frying.

2. When cooking the plantain, prior to frying the oil has to be hot. One easy way to check is to add a small piece of onion. If it sizzles, it is ready! When adding the plantains, take care not to burn yourself by using a metal or wooden spoon for example.

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Fried Sweet Plantains

( 0 reviews )

Yield: -4-6+

Author: mddolce

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

IngredientsUSMetric

• 6 ripe plantain (with black strides)
• 0.5 to 1 L of vegetable oil
• A bit of salt for sprinkling

Instructions

1. Rinse your plantains, peel, and cut in 1/4 inches - thick circles (or oval-shaped). You can then cut them in 2 to obtain semi-circles (great for the crunch).
2. Use a frying pan, add enough oil to obtain a distance of about 0.5 inches between surface and bottom. Heat oil by adjusting heat to HIGH.
3. When oil is hot and ready (see tips above) add a portion of your plantains. Try not to overcrowd the pan. Reduce heat to MEDIUM. Depending on your pan size you may need to perform 2 to 4 rounds of frying. If needed add more oil for the last few batches, but take care to wait until the oil is hot prior to cooking. Take care not to burn yourself by using a long wooden or metal spoon and remove your hand/arm right away once plantains are in oil. Sizzling upon contact between plantains and oil (plantains contain water after all) can be a hazard.
4. Brown the plantains on both sides. The second side will take less time to brown. Cook on MEDIUM however, you may need to increase to MEDIUM-high if bubbles are forming (your plantains are cooking rather than cooking and frying). For subsequent rounds of frying, you do not need to increase to high heat and, can keep it constant*.
5. Once cooked, place on a paper towel. Try to absorb as much oil as possible by slightly pressing down the plantains with the second piece of paper towel. If needed, repeat the process twice. Sprinkle with a bit of salt or hot pepper (optional). Enjoy hot and crispy!
6. * Once you reduce heat to medium, the side in contact with the oil (side down) should take a few minutes to cook, however, once turned the required time for browning will be shorter. Monitor carefully. Plantains can easily burn!

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