Fried Plantain
Very ripe plantain sliced on the diagonal and fried until the sugars caramelise at the edges and the middle goes to custard.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
- Revisions
- 1
Ingredients
Serves
Method
Cut the ends off each plantain and score the skin along its length with the tip of a knife.
Peel the skin away in sections; it will not slip off like a banana.
Slice each plantain on a steep diagonal, about 1.5cm thick, which gives the largest possible cut face.
Heat the oil in a wide frying pan over medium heat.
Lay the slices in in one layer, without crowding.
Fry for 3-4 minutes, until the underside is deep gold with darker caramelised edges.
Turn each piece and fry for a further 2-3 minutes.
Lift onto kitchen paper.
Scatter with a little flaky salt and eat hot.
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