Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, fried plantain. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Fried Plantains, or "Platanitos Fritos" as they are called, are a traditional side dish in Peru as well as in many parts of South America. Why not serve yours like the Peruvians do, with a juicy steak and a generous portion of rice topped with two sunny-side-up eggs. Fried Ripe Plantains (Very Sweet Fried Plantains) When a plantain's peel turns black, that plantain is ripe as can be.
Fried plantain is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Fried plantain is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook fried plantain using 3 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Fried plantain:
- Prepare Plantain
- Take Salt
- Prepare Oil
Kelewele or Aloco - A mouth-watering African spicy fried plantain recipe seasoned with cayenne peppper, ginger, lemon, nutmeg, garlic and bouillon cubes. Ripe sweet plantains are fried until golden brown with a caramelized texture and sweet flavor that melts in your mouth. Serve with Rice and Peas, Jamaican Oxtails, Jamaican Jerk Chicken and Brown Stew Chicken for a dinner that will take you to the islands! The keys to successful fried plantains are choosing ripe fruit and using the right pan, oil, and heat.
Steps to make Fried plantain:
- Peel plantain, add salt and fry
A ripe plantain's skin should be almost black or, in some cases, have a dull yellow color with patches of black. In addition to being sweeter, ripe fruit peels easily and cooks in no time. Plantains can only be eaten cooked. Fried plantains are a traditional treat in Latin America and many other parts of the world. Overly ripe plantains work best for this recipe.
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