SWEET FRIED PLANTAINS
Provided by Food Network Kitchen
Categories dessert
Time 24m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat about 1-inch of oil in heavy-bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
- Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
- Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
- Whip the cream just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate until ready to serve.
CHEF JOHN'S FRIED SWEET PLANTAINS
I think when you pair these with a simple plate of black beans and rice, you're talking about a super simple, very frugal, and very delicious dinner. I really hope you give them a try soon.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper-towel lined plate. Repeat with remaining plantain slices.
- Sprinkle cooked plantains with salt and drizzle with lime.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 30.3 g, Fat 14 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 3.9 mg, Sugar 13.7 g
SWEET PLANTAINS
Recipe courtesy Tyler Florence. This is a lovely dessert or sweet accompaniment to Arroz Con Pollo or another savory latin dish! I love to eat it with Lechon Asado and Black beans and rice; I think it offsets the garlic well.
Provided by nsomniak6
Categories Tropical Fruits
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
- Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
- Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
- Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
- Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.
Nutrition Facts : Calories 267, Fat 14.8, SaturatedFat 9.2, Cholesterol 38.2, Sodium 8.5, Carbohydrate 35.9, Fiber 2.4, Sugar 20.2, Protein 1.3
FRIED SALVADORIAN SWEET PLANTAINS
El Salvador way of frying plantains for a sweet taste. Delicious plantain sticks.
Provided by andrea
Categories Desserts
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Cut each plantain into two halves and each half into three strips.
- Heat vegetable oil in a large skillet over medium-high heat. Gently lay plantain strips into hot oil; drizzle vanilla extract over plantains and season with cinnamon. Place a cover on the skillet and cook the plantains until browned completely, 5 to 7 minutes per side. Transfer plantains to a plate lined with paper towel to drain; sprinkle sugar over the plantains.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 51 g, Fat 14.1 g, Fiber 3.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 5.8 mg, Sugar 27.3 g
FRIED SWEET PLANTAINS
A popular way to eat these is to pan-fry the sweet banana-like slices until they are warm and tender. They are abundant all over the Caribbean and can be found now in most grocery stores. From Food and Wine Magazine in their section "For More Party Ideas."
Provided by Judith N.
Categories Fruit
Time 35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, approximately 7 to 8 minutes per batch, turning occasionally, until deep golden and tender. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.
- Make ahead: The plantains can be fried early in the day and kept at room temperature. Reheat in a warm oven and sprinkle with the optional salt before serving.
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