deep-fried plantains

In culinary experiments, desserts, ethnic food, snacks, sweet treats, tapas, vegan, vegetarian on 03.30.11 at 10:01 pm

rule of thumb with healthy eating: it’s ok to indulge once in a while! well, at least i like to think so. ;) here’s a family favorite that mom taught me how to make this weekend for sunday dinner. yes, deep-fried plantains definitely don’t fit in the ‘clean eating’ category… but they do feature plantains (a close relative of the banana), so i suppose you could say it’s an excellent source of potassium! haha! in any case, it’s a popular filipino dessert (turon) that’s surprisingly simple to make with just four basic ingredients.

the fantastic four:
– 6 fresh, ripe plantains (peeled, cut in halves along the vertical)
– white granulated sugar
(tip: you could also use organic cane sugar instead.)
– 1/4 cup extra-virgin olive oil (evoo)
– 1 pkg large spring roll pastry wrappers
(tip: you can typically find this in the frozen food aisle at the grocery store or asian food market.)

– gently separate each individual spring roll pastry wrapper from the stack (you’ll need approx 1 dozen sheets)
– place 1/2 of plantain in center of pastry wrapper (on a diagonal)
– sprinkle sugar over plantain

– fold over corner of pastry wrapper and tuck under plantain
– wrap both ends and tuck under each side of plantain
– roll remaining wrapper around plantain
– set aside

– heat large saucepan on stovetop at medium-high heat
– add 1/4 cup extra-virgin olive oil (evoo) in pan
– once heated, gently place wrapped plantains in pan using metal tongs
(tip: depending on the size of your saucepan, you may need to cook the plantains in two batches.)

-deep-fry wrapped plantains for approx 2-3 min until browned, using metal tongs to carefully flip plantains in pan

(tip: be careful not to burn the plantains. the oil is very hot, so the plantains will cook fairly quickly.)

– sprinkle sugar on top of plantains
– once sugar is caramelized, remove plantains from heat

food styling:
– serve warm
– delish on its own; also goes well with vanilla ice cream or frozen yogurt on the side

yummers… or, as they say in the philippines, ‘masarap!’ :)

  1. […] 67. beignets, churros, elephant ears or funnel cake 68. haggis 69. fried plantain (check out the yumyumyummers recipe) 70. chitterlings or andouillette 71. gazpacho 72. caviar & blini 73. louche absinthe 74. […]


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