Ingredients with Measurements:
- 2 ripe plantains
- 1/2 cup of melindjo flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of paprika
- 1/4 cup of vegetable oil
Special equipment needed:
- Frying pan
- Mixing bowl
- Tongs
Step-by-step instructions:
1. Peel the plantains and cut them into 1/2 inch slices.
2. In a mixing bowl, combine the melindjo flour, salt, black pepper, garlic powder, onion powder, and paprika.
3. Heat the vegetable oil in a frying pan over medium heat.
4. Dip each plantain slice into the melindjo flour mixture, making sure to coat both sides.
5. Place the coated plantain slices into the hot oil and fry for 2-3 minutes on each side, or until golden brown.
6. Use tongs to remove the fried plantains from the pan and place them on a paper towel-lined plate to remove excess oil.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
2-3 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 35g
Protein: 2g
Substitutions for ingredients:
- Melindjo flour can be substituted with regular flour or cornmeal.
- Vegetable oil can be substituted with coconut oil or canola oil.
Variations:
- Add a pinch of cayenne pepper for some heat.
- Sprinkle with chopped cilantro for added flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the plantains to prevent them from sticking to the pan.
- Use a paper towel to remove excess oil from the fried plantains.
- Serve with a side of hot sauce or salsa for added flavor.
Storage instructions:
Store leftover fried plantains in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover fried plantains in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the fried plantains on a plate and sprinkle with chopped cilantro for added color.
Garnishes:
Sprinkle with chopped cilantro or serve with a side of hot sauce or salsa.
Pairings:
Pair with a side of rice and beans for a complete meal.
Suggested side dishes:
Rice and beans, grilled vegetables, or a side salad.
Troubleshooting advice:
If the plantains are sticking to the pan, add more oil to the pan and make sure it is hot enough before adding the plantains.
Food safety advice:
Make sure the oil is not too hot to prevent burns. Use tongs to handle the hot plantains.
Food history:
Fried plantains are a popular dish in many Latin American and Caribbean countries.
Flavor profiles:
Sweet and savory with a crispy texture.
Serving suggestions:
Serve as an appetizer or as a side dish.
Related Categories
Cooking Method: N/A
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Region: West African
Taste: Sweet, Savory, Salty, Caramelized, Nutty