Fried plantain
Ripe plantain sliced on the diagonal and fried until golden and caramelised, with a pinch of salt.
- 15 minto make
- 2portions
- Easyto cook
- Vegandiet
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Method
- Choose ripe plantains that are yellow with black spots (they should yield slightly to pressure). Peel them and cut on the diagonal into 1–1.5 cm thick slices.
- Heat the sunflower oil in a large frying pan over medium heat. When the oil is hot, add the plantain slices in a single layer (work in batches if needed).
- Fry for 2–3 minutes on the first side until deep golden, then flip and cook the other side for another 2–3 minutes until caramelised and soft in the centre.
- Drain on kitchen paper and sprinkle with a pinch of salt while still hot. Serve immediately.
Nutrition
| A portion (193g) | 100g | |
|---|---|---|
| Energy | 340 kcal | 176 kcal |
| Protein | 2.3g | 1.2g |
| Carbohydrate | 57.1g | 29.6g |
| of which sugars | 31.3g | 16.2g |
| Fat | 14.5g | 7.5g |
| of which saturates | 1.4g | 0.7g |
| Fibre | 3.1g | 1.6g |
| Salt | 0.2g | 0.1g |
Footprint
| A portion | 1kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.2kg | 0.9kg |
| Nutrient pollution (N eq) | 1g | 7g |
| Land use for a year | 0.2m² | 1m² |
| Water use | 800L | 4,000L |
Rounded to 1 significant figure. How we work it out.
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