Shared by Christina Whittaker
Shared by Christina Whittaker
Fried Sweet Plantains
Yield: 4 servingsTime: 20 minutes
Fried Sweet Plantains
Yield: 4 servingsTime: 20 minutesFamily Journey
Old Harbour Bay, JamaicaBronx, NYDavie, Florida
Brooklyn, NY
“I didn’t eat fried plantains until I was an adult,” shares Christina Whittaker, the Operations Manager at JFS. “But now I love them!” Although her grandmother served them frequently, Christina was averse to bananas, and only discovered her appreciation for them when she was older. Now she makes them herself, frying them up several times a year for special occasions. Use extra ripe plantains for the best flavor and texture.
Read more about Christina’s family in “Finding Identity at a Jamaican Shabbat Table” and try her recipes for steamed red snapper with pumpkin and okra, oxtail stew and coconut gizzada tartlets.
Ingredients
- 4 large, extremely ripe plantains (the peels should be close to back and the plantains should be soft)
- 1½ cups avocado oil
- Sea salt, for serving
Preparation
Step 1
Trim the ends of the plantains and peel them. Cut the plantains into diagonal, 1-inch slices.
Step 2
Heat the oil in a large skillet over medium-high heat. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready.
Step 3
Working in batches, add the plantains to the skillet and cook 1–2 minutes per side, until golden brown.
Step 4
Reduce heat to low and continue to cook, turning occasionally, until the plantains are soft and deeply golden brown, about 6-8 minutes. Transfer to a paper towel-lined sheet tray and season liberally with sea salt. Serve hot. Plantains can be stored in an airtight container in the refrigerator for 4 days.
